Method

• Preheat oven to 160oC

• Slice pana de casa bread in 2cm thick diagonal slice, brush with olive oil and season on both sides. Set aside.

• Roughly chop 3 sprigs of chervil, leaving one sprig whole for garnish and set aside.

• Remove blood line on smoked salmon by cutting the brown line away from the pink flesh in shallow V shape.

• In a suitable mixing bowl, whisk eggs well. Then whisk in cream. Set aside.

• Bring pot of salted water to the boil.

• Wash asparagus and remove woody ends by breaking the bottom stem with your finger tips. They should snap in half where the woody stem meets the tender tip.

• Blanch asparagus until tender for about 2 minutes, drain and rinse under cold water.
  Pat dry on absorbent paper and set aside.

• Line a small baking tray with grease proof paper and place slices of pancetta on the paper. Bake in oven for 5 – 7 minutes until pancetta is golden brown, place on cooling rack to crisp up.

Tip: Place little weights on each corner of paper. This will prevent the cooking paper from blowing around in a fan forced oven; alternatively place a metal cooling rack inside the cooking tray.

• Place two non stick pans on the heat, one on low and the other on medium heat.

• Place bread slice in medium heated pan and fry on both sides until golden.

• Meanwhile in the second pan, add butter and heat until butter begins to sizzle. Add egg mixture.
  Let the mixture stand for 30 seconds. Add chopped chervil and season well.

• Using a wooden spoon, stir to form creamy curds.

Tip: Cook the eggs until they are just set as the mix will continue to cook when plating.

• Arrange blanched asparagus over pana de casa, and then add the smoked salmon slices

• Spoon scrambled eggs over salmon, then cross pancetta shards over eggs.
  Garnish with a sprig of chervil and a lemon wedge.

Recipe by Glen Stirling Hot Chocolate Café & Bar Pavilion 1, 439 Docklands Drive, Waterfront City, Docklands Vic 3008 Web: www.hotchocolate.net.au Ph: 9642 1818