Egg with Roasted Mushrooms & Pancetta

Eggs gently fried in olive oil are a go-to weeknight dinner for us. Piled on top of a crisp, lightly dressed salad, the yolks break and coat the leaves, making for a quick and super satisfying dinner. Here, we’ve married our favorite eggs with some oregano and pancetta-spiked mushrooms and a bit of ricotta salata. It’s perfect for a weeknight dinner or a lazy weekend morning.

Method:

extra virgin olive oil

1/4 lb. pancetta, diced

12 oz. mixed mushrooms (e.g., baby bella, oyster and shiitake)

1 tbl. fresh oregano, chopped

coarse salt

freshly ground black pepper

3 eggs

ricotta salata, to taste

Preheat the oven to 450 degrees F.

In a nonstick pan over medium high heat, warm a turn or two of olive oil. Gently fry the pancetta until crisped. Turn the pancetta out onto a plate lined with paper towels.

In a mixing bowl, gently toss the mushrooms with a bit of olive oil, the oregano, a good three-fingered pinch of salt and a few grinds of black pepper. Turn the mushrooms out onto a baking sheet in single layer and roast in the oven until browned, about 20 minutes. Remove the mushrooms from the oven, allow them to cool a minute or two, and toss with the pancetta.

If needed, add another tablespoon or two of olive oil to the nonstick pan. Gently crack the eggs into the pan and season with a bit of salt and pepper. Fry the eggs.

Divide the mushrooms among three plates. Top each with an egg. Shave the ricotta salata over the eggs and mushrooms.