Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.
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Serving Size: 1 recipe (867g) | ||
Recipe Makes: 1 | ||
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Calories: 1228 | ||
Calories from Fat: 903 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 100.3g | 134 % | |
Saturated Fat 24.2g | 121 % | |
Monounsaturated Fat 52.5g | ||
Polyunsanturated Fat 12.5g | ||
Cholesterol 2538mg | 781 % | |
Sodium 1687.6mg | 58 % | |
Potassium 938.9mg | 25 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 4.6g | ||
Protein 77.2g | 110 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1228
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