There wasn’t a lot of cooking that went on in the house today as we were too busy trying to figure out if I was pregnant or not. Turns out, I’m not. Am I relieved or disappointed? Neither. No strong emotions either way. Probably, at the back of my mind, I knew I couldn’t be pregnant. Speedy’s too careful because, as he says, with our girls in college, we can already see the Finish Line and the prospect of going through all of it again kind of dampens the thought that, very soon, we can just go honeymooning wherever.
So, anyway. The only thing I managed to cook was brunch. Speedy took care of supper but didn’t take photos of the wonderful chicken and mangoes dish that he cooked.
And what did we have for brunch? Two dishes, both super easy to prepare.
The first was a simple scrambled eggs and pancetta (Italian bacon) dish. We were watching Junior Master Chef last night and I picked up a few tips about the proper way to cook scrambled eggs.
It’s all about the texture. Scrambled egg is not the same as omelet and scrambled eggs should be soft, light and have volume.
The second dish was sautéed Hungarian sausages and onions tossed in honey-mustard sauce.
The best brunch ever: scrambled eggs, pancetta and sausages
Print PinIngredients
- For the scrambled eggs with pancetta:
- 3 slices of pancetta , chopped
- 3 eggs , beaten with 3 tbsps. of cream, and salt and pepper
- a few pinches of chopped parsley
- For the Hungarian sausage with honey-mustard sauce:
- 2 Hungarian sausages , sliced into 1/4-inch thick rings
- 2 tbsps . of butter
- 1 large onion , thinly sliced
- 1/4 c . of honey
- 1/4 c . of mustard
- a few pinches of chopped parsley
Instructions
- To make the scrambled eggs with pancetta:
- Heat a non-stick pan. Add the chopped pancetta and cook until lightly browned and crisp, and has rendered fat.
- Pour in the egg mixture. Keep stirring gently to coax the eggs to lift up and acquire volume. With the eggs still slightly wet, turn off the heat, sprinkle with parsley, toss and transfer the cooked eggs and pancetta onto a plate.
- For the Hungarian sausages with honey-mustard sauce:
- Heat the butter. Add the sausages. Cook for a minute. Add the sliced onion. Cook for about 30 seconds. Pour in the honey and mustard. Stir and cook until heated through. Sprinkle with parsley, toss and serve.
Read 
Turon (banana spring rolls) with toffee and peanut butter sauce
I like these 2 menus. Easy to cook but also delicious. Tamang-tama for working moms like me. By the way, I agree with Speedy. Malapit na nga naman ang finish line, bakit babalik pa sa starting point??:-)
Pero kung nandiyan na, ok lang din di ba? blessing yan eh.
Katulad ko I have 3 kids. 20 years old, 12 and 6. Okey na ako dun sa first 2. eh, humabol pa yung bunso, so ok na rin. Ganun tlaga eh.
Sayang lang kasi, we could completed the Totally Spies trio. We have Sam and Alex; the third could have been a Clover hehehehe
Clover is still possible. :-)
hehehehe We’ll see. My friends from UP Law are “disappointed” about the test result hahahaha
Hi Connie! Love your food blog. What oil do you usually use? My husband and I are only 32 yo but already our blood tests are bad (cholesterol and sgpt)so i’m looking for tips on healthy home-cooking.
any tips you could share wo sacrificing taste? we looove good food.
anyway, my question abt this recipe is about pancetta. where do you get it? is it the same/substitutable with maple bacon or regular bacon (purefoods-frozen)?
i’ve watched the whole season of Jr. Masterchef (youtube) super galing sila! (i heard they will have a local version of it, with the host being Juday!! cant wait!
We use nutri-oil (I think it’s made by Magnolia).
Got the pancetta at Shopwise. The deli stall near the frozen section. You can substitute other kinds of bacon but the taste, of course, will not be the same.
Looks awesome! I like the pancetta twist on the scrambled eggs. Will try this for breakfast this weekend. :D