'ino's Scrambled Egg, Pancetta, and Fontina Bruschetta

Ingredients

• 8 ounces pancetta, cut into a 1/2-inch dice
• 8 baguette slices, 3/4 inch thick, cut on the diagonal
• 1 tablespoon olive oil
• 8 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 4 ounces Italian Fontina, thinly sliced by hand

Directions

1. Place the pancetta in a small skillet over medium heat and cook until browned, 5 to 7 minutes, removing extra rendered fat with a spoon as it accumulates. Once it is done, move the pancetta to a plate lined with paper towels and leave it for later. The drippings may look tempting for the eggs, but they will make the finished bruschetta too oily. Clean the skillet with a paper towel and reserve it.
2. As the pancetta cooks, toast the baguette pieces until they are pale golden and crisp, using a heated panini grill for 1 to 2 minutes, or a toaster oven instead. Arrange the toasted bread on a baking sheet or on the pan from your toaster oven.
3. Warm the olive oil in a medium nonstick skillet. Add the eggs, salt, pepper, and cooked pancetta. With a rubber spatula, gently draw the eggs from the sides of the skillet into the middle so they cook lightly while the pancetta gets mixed through. Stop when the eggs are still soft and just scrambled.
4. Spoon the egg mixture evenly over the 8 baguette slices. Trim the Fontina into neat rectangles sized to sit on top of each toast. Melt the cheese in a toaster oven, or place the toasts under the broiler, until the Fontina is bubbling and fully melted. Serve right away.
5. Note: For a vegetarian version, use grilled asparagus in place of the pancetta.
6. Address: 21 Bedford Street, New York NY 10014. Phone: 212-989-5769. Website: cafeino.com.