Talk about the best kind of accident. This little random egg scramble came together because of my absolute failure to make Joshua McFadden’s onion + pancetta tart from the FAB cook book, Six Seasons (a veggie forward book and a must-have).
I am absolutely incapable of making a crust for anything, which I know darn well – but you know, it’s quarantine and stuff, so let’s try some new things?
So, I roll up my sleeves and make this delicious sounding pecan dough for the crust. I’m thinking, man this is going to be LIT.
I carefully knead the dough, I chill it for the right time, I roll it out, I baby-talk to it and I carefully lift the little beauty into my tart pan successfully. Whew – I am like, ROCKING this tart you guys. So I put my little pie weight in there and pop it in the oven for the first cooking (or whatever that’s called). All is going well, and it’s time to remove the pan from the oven and remove the pie weight to bake again.
WELL. Ding dong over here grabs the tart pan from the bottom (which has a detachable bottom, as tart pans do) and my hands go right through the crust ripping the whole thing. I try to sort of smoosh it back together and re-cook, but no dice. It’s totally wrecked as the mixture I was to put in the crust would have just leaked into the bottom of the tart pan and made a mess.
So this was totally one of those shitty cooking moments where you’ve put in a lot of effort and things just kind of fall apart. But, instead of huffing and puffing, I rallied!
I decided to use my beautiful caramelized onions and crispy pancetta to whip up a delicious egg scramble situation that ended up being oh-so-dreamy. The fluffy eggs were the perfect companion to the onions + pancetta and don’t even get me started on the little zing the ramps add.
While this does take a little longer to make than most breakfasts, I promise it’s worth it – and once we’re all back together again, this would be a perfect dish for impressing brunch guests.
Until then – whip up a batch just for you (you’ll eat it all)!
Cook Time: 50-55 minutes
1 tbs extra virgin olive oil
3 oz chopped pancetta
3 cups thinly sliced yellow onions
1 tsp salt
1/2 tsp pepper
1/3 cup heavy cream
1/2 cup shredded swiss cheese
greens of 4 ramps
Heat the olive oil in a dutch oven over medium heat and add the pancetta, and cook for about 10 minutes until the fat has rendered and its started to crisp.
Next, add the onion, the salt and the pepper to the dutch oven with the pancetta and cook until the onions are nice and caramelized to a golden brown, about 35 minutes. Be sure to frequently check in to stir so that the onions don’t burn.
While the onions are cooking, whisk together the eggs, cream, cheese and ramps in a large bowl.
Once the onions are caramelized pour in the eggs. Continue to fold and cook until the eggs have reached your level of doneness.
Serve up immediately with some well-buttered bread. Oh – and a coffee, and a mimosa!