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Cooks' Ingredients Smoked Pancetta2x77g
2x77gItem price
£3.10Price per unit
£2.02/100gThis indulgent recipe combines elements of a classic rarebit and a croque monsieur.
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Put the pancetta into a medium-sized frying pan over a low heat and gently cook for about 10 minutes, until the fat has run and the pancetta is starting to crisp. Scoop out the pancetta, leaving as much fat behind as possible. Turn off the heat until ready to fry the eggs.
Preheat the grill to medium and line the grill tray with foil. Melt the butter in a small saucepan over a medium heat and, once melted, stir in the flour. Cook for a minute or so over a medium heat, until turning golden and smelling nutty. Gradually stir in the cider until you have a smooth mixture. Turn the heat to low and stir in both cheeses, then continue to heat gently, until the cheeses melt and the mixture thickens. Season.
Put the bread onto the lined tray and lightly toast it. Spread with the mustard, then with the cheesy mixture. Place under the grill for 1-2 minutes, until oozy and bubbling. Meanwhile, place the reserved frying pan over a high heat, crack in the eggs and fry for a few minutes, until cooked to your liking.
Place the cheesy toast onto plates, top with the eggs, then sprinkle over the pancetta, spooning over a little of the fat, before serving with cornichons on the side.
Typical values per serving when made using specific products in recipe
Energy | 2,551kJ/ 611kcals |
---|---|
Fat | 34g |
Saturated Fat | 17g |
Carbohydrates | 36g |
Sugars | 6g |
Fibre | 2.9g |
Protein | 34g |
Salt | 2.3g |
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£7.60/kg0 added
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£21.20/kg0 added
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75pPrice per unit
9.4p/100g0 added
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93.3p/100g