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1
Heat the oven to 425 degrees F and arrange a rack in the middle.
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2
Place the pancetta on a rimmed baking sheet in an even layer and bake until browned and crisped, about 15 minutes.
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3
Transfer to a paper-towel-lined plate to drain and set aside.
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4
Place the eggs, milk, and measured salt and pepper in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined; set aside.
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5
Melt 2 tablespoons of the butter in a large nonstick frying pan over medium-low heat until foaming.
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6
Pour in the egg mixture and let it sit undisturbed until the eggs just start to set around the edges, about 1 to 2 minutes.
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7
Using a rubber spatula, push the eggs from the edges into the center.
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8
Let sit again until the edges start to set, then spread back into an even layer.
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9
Repeat, pushing the eggs from the edges into the center every 30 seconds, until almost set, for a total cooking time of about 4 to 5 minutes.
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10
(The top of the eggs should still be slightly wet.)
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11
Meanwhile, toast the bread and spread the remaining 2 tablespoons of butter on it.
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12
Remove the pan from the heat and gently stir the pesto into the eggs.
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13
Divide the eggs among half of the bread slices.
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14
Divide the pancetta over the eggs and top with the remaining bread slices butter-side down.
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15
Serve immediately.
