♥︎Skrei & leek

For ➍

4 pieces of skrei (180-200 g each)

3 leeks 

1 shallot 

20 cl oat cream 

10 cl white wine saffron 

1 tbs olive oil 

20 g butter 

salt & pepper 

Peel the leeks and cut them into pieces. Melt the butter and oil in a sauté pan. Add the chopped shallot. Simmer for 2 m without browning. Add the leeks and let them melt for 10-12 m. Deglaze with white wine and reduce for 2-3 m. 

Add the oat cream and saffron. Mix and simmer gently for 5 m. 

Add the leeks to the sauce. 

Cover and simmer for 8-10 m over low heat. 

Do not boil again after adding the fish. The fish should remain pearly.

♥︎Roasted pumpkin & fregola

For ➋

2 small round pumpkins* (Hokkaido type) or 1 large one (approximately 1 kg unpeeled weight)

3 white onions

200 g pearl couscous*** or fregola Sarda

100 g Parmigiano

20 sage leaves

olive oil

lemon juice

salt & pepper

chili flakes (optional)***

Preheat the oven to 210°C. Meanwhile, cut the pumpkin(s) into wedges about 2 cm wide, after scooping out the seeds. You don't need to peel the pumpkin; roasting softens the skin, making it perfect to eat.

Toss the pumpkin wedges with olive oil, salt, and pepper. Peel the onions and cut them into six wedges. Toss the onions with olive oil, salt, and pepper. Roast the onion and pumpkin in the oven for about 30 minutes, or until the pieces are tender and browned at the edges. Place the pumpkin pieces far enough apart in the oven so they roast well (and don't steam through). Keep the onions separate: they can go on the same baking sheet, but don't mix them with the pumpkin; we'll use them separately later.

For the pasta sauce, blend half the roasted pumpkin with 65 g grated Parmigiano. You can do this with an immersion blender or a food processor. Deglaze the empty pumpkin baking sheet with a splash of water and scrape up any browned bits with a wooden spoon. Add this juice to the sauce, along with a squeeze of lemon juice. Taste and season with salt and pepper. Set the other half of the roasted pumpkin pieces aside.

Simmer the pearl couscous in salted water for about 8 minutes, until tender. Taste regularly (and reserve a cup of the cooking liquid when draining the pearl couscous). Meanwhile, heat a generous amount of olive oil in a large pan. Sauté the sage leaves over medium heat (not too hot, otherwise the leaves will brown and become bitter). Turn them over and season with salt. Remove them from the pan and place them on a paper towel to drain and cool.

Mix the pearl couscous into the pumpkin sauce. Add a little more cooking liquid, if necessary, to loosen the sauce. Serve with the remaining roasted pumpkin and the onion on top, and garnish with the sage leaves and the remaining Parmigiano cheese.***

*Don't use butternut squash for this dish; that silky squash is delicious in soups or stews. But for roasting, I prefer a firm, round squash. It holds its shape better and roasts beautifully brown.

**Other small pasta such as shells, spiralized or short macaroni, or nutty whole wheat pasta.

***the sweet, mild flavors of pumpkin and onion are enhanced by a bit of heat. A generous pinch of mild chili flakes (like Aleppo flakes) is also delicious.

Gnocchi with pumpkin & spinach

For ➍

butternut squash (peeled, deseeded, cubed)

800 g baby spinach

1 onion (peeled & chopped)

1 tbsp fresh sage (chopped)

500 g gnocchi

50 g grated Parmigiano

2 tbs olive oil

pepper

Heat the olive oil in a Dutch oven and sauté the onion until translucent. Add the pumpkin cubes and sage and cook for about 12 m, stirring occasionally, until the pumpkin cubes are soft.

Add 50 cl water and bring to a boil. Add the gnocchi. Cook uncovered over low heat for 3 m.

Rinse the spinach and add it to the pan. Let the spinach wilt.

Stir in the Parmigiano, season with salt and pepper, and serve.

♥︎Cod & celeriac brandade

For ➋ 

400 cod fillets without skin or bones, in equal pieces* 

500 g celeriac, peeled, in small pieces (3 x 3 cm) 

6 cloves garlic, peeled 

small bush of fresh thyme 

25 cl fish stock 

olive oil 

Mix the celeriac and garlic in a pan, cover with fish stock. Cover and cook for 15 m. 

Add the cod, and poach for 5 m. 

Scoop the fish, celeriac and garlic out of the stock and mash them in an oven dish. Add a dash of olive oil, pepper and sea salt. 

Place the dish in a preheated oven at 180°C for 5 m. 

If necessary, grill for 1-2 m to brown a bit. 

*Or sea bream. Or  dried stockfish soaked in milk.

♥︎Crunchy tofu with paksoi, leek & mushrooms

For ➍ 

400 g tofu 

marinade: 

4 tbs soy sauce 

4 tbs maple syrup 

1 tbs fresh ginger 

2 cloves garlic 

2 ts sesame oil 

2 ts tap water 

2 ts cornflour 

1 ts Sichuan spices 

wok: 

250 g wok noodles 

300 g paksoi 

2 cloves garlic 

2 shallots or 1 (red) onion 

2 spring onions 

1 stalk leek 

250 g mushrooms 

100 g peanuts or cashews 

½ bunch fresh coriander 

4 tbs fried onions optional, to finish [not heart-friendly]

peanut oil 

salt & pepper 

wok sauce: 

2 tbs soy sauce 

2 ts rice vinegar or balsamic vinegar 

2 ts sesame oil 

Cut the block of tofu lengthwise. Place the slices of tofu on a clean kitchen towel. Fold the towel closed and squeeze out the moisture. Place a weight on top and let it drain for a while. In the meantime, finely grate the garlic and ginger. Combine all the ingredients for the marinade in a mixing bowl. Remove the tofu from under the weight and cut into cubes of 2 cm. Mix with the marinade and make sure all the cubes are well covered. Put  in the refrigerator. 

Cook the wok noodles until al dente. Cook for 1 m less than indicated on the packaging (the noodles will continue to cook in the wok for a while). Save a cup of the cooking liquid to finish the sauce later. Finely chop the shallot and garlic. Cut the leek into fine rings, the pak choi into coarser pieces. Cut the mushrooms into strips. Finely chop the peanuts and coriander. Put everything to one side. Heat a generous dash of peanut oil in a (wok) pan on a high heat. Fry the tofu cubes on all sides until golden brown and crispy. Then remove them from the pan and set aside. Reuse the mixing bowl from the tofu marinade and mix all the ingredients for the wok sauce in it. Set aside. Heat a little new oil in the pan in which you fried the tofu on a medium to high heat. Add the shallot and garlic and fry. Then add the leek, pak choi and mushrooms and fry for a few minutes. Then add the cooked wok noodles. Mix well. Finally, add the wok sauce and a cup of the cooking water from the noodles. Mix well and season with salt and pepper. Serve the wok together with the fried tofu. Finish with fresh coriander, peanuts and fried onions(optional).

♥︎Quick muesli bread

For ➓ portions

50 g oatmeal flakes

2 tbs oatmeal flakes for decoration

30 cl (oat) milk

240 g spelt flour

1½ ts baking powder

1 ts cinnamon

3 tbs honey or apple syrup

1 egg, beaten

125 g currants and/or raisins

50 g dried apricots

5 tbs coarsely chopped almonds (or several types of nuts)

a ​​little bit of butter for the tin

bread / cake tin 9 x 21cm

Put the oatmeal in a bowl and pour the milk over it and let it rest for 30 m.

Preheat the oven to 180°C.

Grease a cake tin with a little butter and place a small sheet of baking paper on the bottom.

After 30 m, add all the other ingredients to the bowl.

Stir everything together with a fork or mix in a food processor on low speed. Add the dry ingredients last and mix for another 30 s.

Spoon the mixture into the tin and smooth the top and sprinkle with 2 tbsp oatmeal.

Bake the muesli bread for 45 m or until well done and brown on top.

Let the bread cool slightly in the tin, then turn the bread out onto a rack, remove the baking paper and let the bread cool completely.

Keeps for 4-5 days.

♥︎Quiche without pastry

For ➍

2 sweet potatoes, finely mandoline sliced

bag baby spinach

4 eggs

2 tbs Greek yoghurt or whipped cottage cheese

1 clove garlic, crushed

100 g smoked salmon

100 g fresh goat cheese or 1 goat cheese slice

olive oil

salt & pepper

Spread thin slices of sweet potato in a pie dish to make a good base. Drizzle with olive oil, salt and pepper. Place in a preheated oven at 200°C for 10-15 min until edges are lightly golden.

Whisk the yoghurt, garlic, salt and pepper

Pour over the sweet potato. Divide the spinach over the dish. Add pieces of smoked salmon and crumbled goat cheese. Place in a preheated oven at 200°C for 30 min.

Serve with green salad.

♥︎Tajine with cod & sweet potato

For ➋ 

 500 g skinless cod fillet 

2 onions, in half rings 

1 sweet potato, cubed 

15 cl fish stock 

15 cl passata 

2 cloves of garlic, finely chopped 

½ red pepper, in strips 

½ orange pepper, in strips 

1 red chili pepper 

1 tin of chickpeas 

olive oil 

 marinade: 

1 handful of coriander, finely chopped 

1 handful of flat-leaf parsley, finely chopped 

1 tsp baharat (Arabic spice mix) 

1 dash of olive oil 

½ preserved lemon, finely chopped peel 

Put the coriander, parsley, baharat, olive oil and preserved lemon in a bowl.  Stir everything well. Marinate the cod fillets in the oil for a while. Or put them together in the fridge for 30 m. 

Put some olive oil in the tajine and fry the onion in it. Add the sweet potato cubes and season with salt and pepper. Deglaze with the fish stock and the passata. Put the lid on the tajine and let it cook for 10-15 m. After 5 m, add the pepper strips. 

Then add the garlic, the chili pepper and the pieces of fish, together with the marinade (optional). Let it cook covered for the rest (depending on the thickness of the fish, 15-20 m). 

Pat the chickpeas dry between two pieces of kitchen paper. Put a pan on the stove and heat a dash of olive oil in it. Fry the chickpeas with, if desired, some more coriander, mint and baharat. Put the chickpeas in a jar and serve with the tagine on the table.

♥︎Grilled tuna with green beans, lemon, garlic & eggs

For ➍

1 tbs olive oil*

300 g green beans

4 tuna steaks, 220 g each & 3 cm thick

1 tbs extra virgin oil

2-3 eggs

2 cloves of garlic

lemon (finely chopped zest of a lemon)

Hard boil the eggs in 10 m, peel them and rub them through a sieve.

Clean the beans and cook them until al dente.

Shock them in ice water and then drain them well.

Heat the olive oil in a pan and fry the garlic in it.

Add the beans and heat well.

Season with the lemon zest, pepper and salt and carefully mix in the finely ground eggs.

Keep warm.

Rub the tuna steaks with extra virgin olive oil and grill them for about 5 m.

Season with pepper and salt afterwards.

Serve with the beans and southern sauce of your choice.

*or vegetable fat

♥︎Fregola Sarda with shimeji in lemon & tarragon sauce

For ➋ 

150 g fregola Sarda

2 garlic cloves

200-300 g shimeiji (or torn oyster mushroom)*

½ lemon, grated zest & juice

handful tarragon, chopped

1 spring onion, sliced ​​

handful sunflower seeds

olive oil

mushrooms* (optional)

feta** (optional)

Bring a pot of salted water to the boil and cook the fregola sarda until al dente in 8 m. Drain and cool under cold running water. Crush the garlic. Tear the oyster mushrooms into strips and slice the mushrooms. Wash the lemon well and grate the zest. Squeeze the juice from the lemon. Finely chop the tarragon. Cut the spring onions into rings. Roast the sunflower seeds in a non-stick pan without fat on a medium heat. Remove from the pan when they start to colour.

Heat the olive oil in the pan and fry the mushrooms and oyster mushrooms until golden brown and crispy in 5-7 m. Then add the garlic and fry for 2 m. Deglaze the pan with the lemon juice and stir in the lemon zest and half of the tarragon.

Put the fregola sarda in a bowl and stir in the rest of the finely chopped tarragon and the extra virgin olive oil. Season with salt and pepper. [

Spoon the fried mushrooms on top*]. Sprinkle the roasted sunflower seeds on top. [Crumble the feta over it**]. Finish with the spring onions.

*If wanted, replace some with sliced ​​mushrooms

**If wanted.

♥︎Turkey with pointed cabbage & ginger

For ➋ 

piece of ginger root (approx. 1 cm), grated 

2 tbs sherry (or mirin) 

2 tbs soy sauce 

1 ts sambal 

1 ts lemon juice 

200 g turkey fillet 

500 g pointed cabbage 

1 small yellow pepper 

2 balls of ginger (e.g. sushi ginger) 

1 tbs oil 

1 clove of garlic 

½ orange juice 

salt & pepper 

Peel the piece of ginger root and grate it finely. Make a marinade of the ginger root, the sherry (or mirin), the soy sauce, the sambal and the lemon juice. Cut the turkey fillet into cubes. Marinate the meat in the mixture for 1 h in the refrigerator. 

Clean the pointed cabbage and cut the pointed cabbage into strips. Clean the pepper and cut into cubes. Cut the ginger into small pieces. 

Heat the oil in a wok and stir-fry the turkey in it for a few m until brown. 

Squeeze the garlic clove over it. Add the bell pepper, pointed cabbage, ginger and orange juice and stir fry the dish for another 8 m until done. Season the dish with salt and pepper.

♥︎Baked cod fillet with samphire, fennel, potatoes & lemon mayonnaise

For ➋

250 g baby potatoes*

1 red onion

1 clove of garlic

1½ pieces of fennel

½ lemon

5 g fresh dill

50 g mayonnaise

2 cod fillets

50 g samphire

Preheat the oven to 200°C. Wash the potatoes and halve them. Place the potatoes in an oven dish and mix with 1 tbs olive oil per person. Season with salt and pepper. Bake the potatoes in the oven for 25 – 35 m. Stir halfway through.

In the meantime, chop the red onion and press the garlic. Halve the fennel, cut into quarters and remove the hard stems and core. Chop the fennel. Heat butter♥︎ in a frying pan over medium heat and fry the red onion for 2–3 m. Add the chopped fennel and fry gently for 10–12 m.

Then deglaze with 3 tbs water per person and let it reduce until most of the liquid has evaporated. Add more water if you want the fennel to be even softer. In the meantime, squeeze the lemon and coarsely chop the dill. In a small bowl, mix the mayonnaise with ½ tsp lemon juice per person.

Pat the fish dry with kitchen paper and rub with salt and pepper. Heat 1 tbs olive oil per person in a frying pan over medium heat and fry the fish for 1 - 2 m on each side.

Meanwhile, heat the remaining olive oil in another frying pan and fry the garlic for 1–2 m. Add the samphire and stir-fry for another 1–2 m.

Divide the potatoes over the plates, spoon the fennel next to them and place the cod on the fennel. Spoon the fried samphire on top of the fish and garnish the dish with the dill. Serve with the lemon mayonnaise.

*Or more.

♥︎Replace with a plant-based alternative or olive oil.

♥︎Smashed Asian cucumber salad

For ➍ 

2 seedless cucumbers (about 600 g) 

1 ts salt 

2½ ts sugar 

2 ts sesame oil 

3 ts light soy sauce 

1½ tbs rice vinegar 

2-4 cloves of garlic (finely chopped) 

1-2 ts chili oil (optional)* 

2 ts toasted sesame seeds 

a small handful of chopped coriander 

Wash the cucumbers and pat them dry with a clean towel. 

Make the salad dressing by combining the salt, sugar, sesame oil, light soy sauce, and rice vinegar. Stir until the sugar and salt are completely dissolved. Set aside. 

On a cutting board, lay a large knife flat against the cucumber, and smash it lightly with your other hand. The cucumber should crack open and smash into four sections. Repeat along its full length. Once the whole cucumber is completely open (usually into 4 long sectional pieces), cut it at a 45-degree angle into bite-sized pieces. 

In a large bowl, mix the cut cucumber with the prepared dressing, garlic and chili oil. Toss it well. 

Serve, garnished with sesame seeds and coriander. 

*If you prefer to omit the chili oil, heat up 1 tbs of oil in a pan and drizzle it over the cucumber. 

♥︎Roasted cauliflower salad with pancetta & baby potatoes

For ➍ 

50 g pancetta♥︎

1 cauliflower 

400 g baby potatoes 

2 cloves garlic 

½ lemon, juice 

10 g flat-leaf parsley

400 g chickpeas 

200 g hummus 

5 Medjool dates 

5 cl tahini 

1 tbs za'atar 

4 tbs olive oil 

salt & pepper 

Preheat the oven to 180°C. 

Rinse the baby potatoes and cut them into wedges. 

Cut the cauliflower into florets and the slices of pancetta in half. Rinse the chickpeas thoroughly and drain. 

Stir the za'atar through the olive oil, squeeze in the lemon juice and season with salt and pepper. Sprinkle over the cauliflower, chickpeas, baby potatoes and pancetta and mix thoroughly. 

Peel and halve the garlic and mix with the vegetables. 

Roast the vegetables and pancetta in the oven for 25 m until cooked and crispy. 

Stir the tahini into the hummus and spoon a generous amount of the mixture onto each plate. 

Spoon the roasted vegetables and bacon on top and finish with a generous amount of finely chopped parsley and pieces of date.

♥︎Replace with heart-friendly alternative like turkey.

♥︎Fregola Sarda with clams & fennel

For ➍ 

350 g fregola Sarda

1.5 kg clams/ vongele

1 l fish or vegetable stock

2 cloves of garlic

2 large fennels, cut in small cubes, stems reserved

1 bunch of flat-leaf parsley, chopped finely

1 organic lemon, juice & zest

1 glass of white wine

sea ​​salt & pepper

extra virgin olive oil

If you still have to clean the shells yourself, soak them in a large container of cold water beforehand. Then rinse them under the tap. The mussels will then open for a moment and you can rinse away the sand.

Boil a pan of water with the fish or vegetable stock.

Take a deep pan and now add a dash of olive oil. Cut 1 clove of garlic into slices and fry it together with the fennels for 5 m on medium heat until the fennel is translucent and just turns a brown color. Add the fregola and stir well.

Add enough stock (approximately the same volume as the pasta) to the risotto, reduce heat and cover with a lid for +/- 10 m. Fill if necessary. add extra stock.

5-6 m before the end of the risotto cooking time, cook the clams. Place a large frying pan or wok over low heat with a dash of olive oil. 

Crush 1 clove of garlic and fry with the skin on briefly in the oil. Remove after the oil has been seasoned. 

Add the shells, increase the heat and add a dash of white wine. Cover the pan with a lid and cook the shells for a few m. Shake the pan regularly to ensure they all open. 

After 10-12 minutes, when the fregola is just al dente and the mixture looks soupy, stir in the clams and the cooking liquid with a little chopped parsley and the lemon zest.

Squeeze half a lemon and add it, season the pasta with salt and pepper.

Serve the dish in bowls with some of the fennel fronds kept aside and a drizzle of olive oil on top.

♥︎Fregola, cucumber & orange

For ➋ 

2 small cucumbers about 150 g* 

1 tbs caster sugar 

1 ts sea salt 

1 ts coriander seeds 

5 tbs white wine vinegar 

2 tbs dill, finely chopped

150 g fregola Sarda** 

2 tbs olive oil 

1 large orange

2 spring onions, finely chopped 

a handful of watercress 

To make the pickle, thinly slice 1 cucumber and put in a small mixing bowl. Mix the sugar, sea salt, coriander seeds, vinegar and dill and stir until the sugar has dissolved. Pour over the cucumber, cover and place somewhere cool for at least 1 hour. The cucumber will darken a little in colour and soften slightly, but should retain its crunch. 

Bring a saucepan of water to the boil, salt it lightly, then tip in the fregola. Simmer for about 10 m, testing regularly for tenderness. Drain thoroughly, tip into a bowl then sprinkle a few drops of olive oil over it and toss to coat evenly. This will stop the beads sticking together as they cool. 

Peel the second cucumber, halve it lengthways and cut it into 1cm chunks. Peel the orange with a kitchen knife, taking care to remove the white pith, then cut into thin slices. Warm the oil in a shallow pan, add the raw cucumber pieces and continue to fry them gently. 

Add the spring onion to the pan with the drained fregola. Season with salt and black pepper. Fold the pickled cucumber and its liquid into the ingredients, add the watercress then stir briefly. 

Divide between plates and place the orange slices at its side. 

*When using larger cucumber, cut the slices in half. 

**Use Sardinian roasted fregola. Or plain pearl couscous

♥︎Sea bass fillet with tomato & caper salsa

For ➍ 

4 large sea bass fillets with skin

1 fennel bulb,  4 slices of ½ cm, keep the fennel tops aside

2 tomatoes on the vine, peeled, without seeds, cut into cubes

4 tbs capers

2 cloves garlic, thinly sliced

1 handful of fresh thyme

6 tbs good olive oil

1 tbs lime zest

1 handful of watercress

pepper and salt

Fry the fennel, garlic and thyme in some olive oil until al dente.

For the salsa, mix the rest of the olive oil, capers, lime zest and tomato together and season with some salt and pepper.

Pat the pieces of sea bass fillet dry with kitchen paper and mark the skin of the fillets lightly with a small knife.

Fry the fish in a hot pan with a non-stick coating until nicely browned on the skin side, for about 3 to 4 m, turn off the heat and leave the fish in the pan for another 1 m.

Serve the fish skin side up together with the fennel, salsa and watercress.

Season everything with some coarse pepper and sea salt and the fennel tops.

Serve with fried potatoes.

♥︎Miso soup with pak choi & citrus balls

For ➋ large or ➍ small bowls 

1 l chicken or vegetable stock 

1 piece of ginger (1 thumb in size) 

4 small or 1 large pak choi  

2 handfuls of green leafy vegetables such as spinach or asparagus 

1 tbs dark or red miso 

for the meatballs: 

400 g minced poultry (or pork, beef or a mix) 

1 shallot 

1 clove of garlic 

1 piece of ginger (2.5 cm)

grated zest of 1 unsprayed orange & lemon 

25 blades of chives 

5 sprigs of coriander, the leaves (or other green herbs such as basil or parsley) 

salt & black pepper from the mill 

finish with available: roasted sesame oil, chili flakes, sesame seeds, soy sauce, green herbs, spring onion, fresh chili peppers, etc. 

Bring the stock to the boil with the sliced ginger (no need to peel it). Let the pot simmer gently with the lid on while you roll the meatballs. To do this, finely grate the ginger and chop the shallot, garlic and herbs. Mix together with the grated orange and lemon zest into the minced meat. Season the minced meat with salt and pepper and roll it into balls the size of a cherry. Remove the ginger from the broth. Then cook the meatballs in it for 3 to 5 minutes until done (when they float to the top, they are ready). Remove the stems from the pak choi and let it cook for 3 m, so that they are cooked but still have bite. Place a few tablespoons of stock in a bowl and dissolve the miso in it. Mix into the soup together with the green leafy vegetables. Or: after temporarily removing the balls, add the miso all the vegetables, first the hard white bok choy, then the green, to the broth. Add the balls at the end. 

♥︎Spanakorizo ​​(Greek spinach rice).

For ➋

400 g spinach leaves (wild spinach)

150 g onions

20 g dill

4 tbs olive oil

120 g carnaroli rice

5 cl dry white wine

25 cl water

1 lemon

salt & freshly ground black pepper

Check the spinach, wash it several times in plenty of water, drain and chop coarsely. Peel the onions and chop them finely. Remove the dill from the stems, set some tops aside and chop the rest finely.

Heat 2 tbs olive oil in a heavy-bottomed saucepan over medium to high heat. Fry the onions until translucent; stir regularly.

Add the rice and fry briefly. Deglaze with the wine. Reduce the wine almost completely.

Add the chopped spinach and let it shrink. Add 25 cl of water, add some salt and let it simmer without a lid for about 15 m (depending on the type of rice) over low heat, until the rice is al dente; stir occasionally.

The rice should be cooked, but not falling apart. 

Stir in the dill. Season with the finely grated zest of ½ lemon, 1-1½ tbs lemon juice, 1-2 tbs olive oil and black pepper. The rice should taste fresh and lemony.

Divide the spinach rice over two deep plates. If desired, drizzle some olive oil over it and grate over the zest of a few lemon wedges. Sprinkle the dill tops over it.

♥︎Egg clouds with pancetta, thyme & oregano

For ➍

80 g pancetta*

4 eggs

2 sprigs of thyme

1 ts oregano

2 tbs olive oil

pepper & salt

Preheat the oven to 170°C. Separate the egg whites from the egg yolks. Beat the egg whites until foamy with the thyme, oregano, salt and pepper. Cover an oven tray with baking paper and spoon 4 mounds of meringue onto it. Make a well in each meringue and carefully pour in the egg yolks. Sprinkle with the finely chopped pancetta and place in the oven for 8 m.

Drizzle the eggs with a dash of olive oil and serve. Finish with arugula or another fresh herb if desired.

*Replace the pancetta with smoked turkey bacon or smoked salmon for a heart-friendly version or with spicy chorizo for an extra spicy version.