Lazy Saturday

On one of the rare sunny weekends we've had, I made these open faced sandwiches with things we needed to use up from the fridge.

Scrambled Egg, Cilantro, Asparagus & Pancetta on Flax Seed Ciabatta

5 Eggs
1-1.5 Tblsp butter
2-4 Tblsp creme fraiche (sub. cream cheese or grated cheese)
2 Tblsp cilantro (sub. chives or basil)
Salt/Pepper

Asparagus
Olive Oil
Salt/Pepper

8-10 thin slices of Pancetta, cooked to level desired

4 slices Ciabatta (I used flax seed type), toasted

Add things precisely in the order I list and you'll get the creamiest eggs EVER.
Cook on med high in a saucepan as if it were risotto, constantly stirring. Don't overcook. When they start to set up, add creme fraiche. Keep stirring! Continue cooking until they're right where you want them. Add cilantro and mix well. The more you stir the better. NOW add salt and pepper to taste.

Toss asparagus in olive oil and lay in an even layer on a hot grill pan. Add salt/pepper to taste and cover to cook, approx. 5 mins. You want to keep the asparagus as bright green as possible; make sure you don't over cook.

Arrange the Pancetta evenly on the bread, then top that with a layer of asparagus. Spread eggs evenly between 4 slices. I garnished with halves of a cherry tomato.

Serves 2 people for a filling brunch or more, if you want it to be lighter.