• 4servings
  • 12minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsB9, H, C
MineralsNatrium, Fluorine, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 12 very thin slices pancetta

  3. 3 hard boiled eggs, peeled and coarsely chopped

  4. 115g crumbled Gorgonzola

  5. 1 lemon, zested

  6. 60ml mayonnaise

  7. 60g chopped fresh chives

  8. Salt and freshly ground black pepper, optional

  9. 6 (1cm thick) slices wholemeal bread

Instructions Jump to Ingredients ↑

  1. Egg, Gorgonzola and pancetta sandwiches 1) Place an oven rack in the centre of the oven. Preheat the oven to 200 degrees, gas mark 6 2) Spray a baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes until crispy and brown. Drain on kitchen towels.

  2. In a medium bowl, combine the eggs, Gorgonzola, lemon zest, mayonnaise, and chives. Season with salt and pepper, to taste, if using. Spread the mixture evenly over 3 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.

  3. Cut the sandwiches in half and arrange on a serving platter.


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