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Green Eggs & Ham


Pancetta (and bacon) have a great fat: protein ratio and its high sodium is a great fit for a low carb diet. Meaning this recipe is not only delicious, but it’s also a perfect keto diet staple.

Serves: 4


1 pkg   Piaceri D’Italia Pancetta Coppata
6 eggs, large
4 tbsp  Le Grand Garden Pesto 
1 tbsp vegetable oil 
2 tbsp 
Chuck Hughes’ My Vegetable Farmer’s Hot Pepper Spread
14 cup
fresh green herbs, minced, for garnish



1. Preheat oven to 325°F.

2.  Bake pancetta rounds in a single layer on a parchment lined cookie sheet for 17-20 minutes until crisp.

3. Crack the eggs into a bowl, add pesto and whisk well.

4. Heat oil in a non-stick pan over medium-high heat.

5. When the oil is hot, add eggs stir continuously until cooked to your desired doneness.

6. Top each crispy pancetta round with a spoonful of scrambled eggs, a dollop of hot pepper spread and a generous sprinkle of green herbs. 



Serve additional hot pepper spread on the side.

A combination of fresh basil, parsley, and chives add a burst of freshness and flavour to the finished dish.


About Ida Pusateri