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Sunday Brunch: 'Ino's Scrambled Egg, Pancetta, And Fontina Bruschetta


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8 ounces pancetta (or slab bacon), cut into a 1/2-inch dice

8 baguette slices, 3/4 inch thick, cut on the diagonal

1 tablespoon olive oil

8 large eggs, lightly beaten

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 ounces Italian Fontina, thinly sliced by hand

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