Ingredients for Fried Egg Sandwiches With Pancetta And Arugula
- Challah
- Sourdough Bread
- 1 tablespoon butter, softened
- 4 ounces pancetta, diced
- 2 large eggs
- 1 cup arugula
- Parmesan Cheese
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How to Make Fried Egg Sandwiches With Pancetta And Arugula
- Toast bread slices to your desired level of crispness.
- Spread softened butter lightly on one side of each toasted bread slice.
- Heat a large nonstick skillet over medium heat. Add diced pancetta and cook until crispy, about 5-7 minutes. Remove pancetta with a slotted spoon and set aside on a paper towel-lined plate to drain excess grease.
- Crack eggs gently into the pancetta drippings in the skillet. Cook until the whites are set but the yolks are still slightly runny, about 3-4 minutes. Do not overcook.
- Carefully flip the eggs and cook for another 1 minute, or until the whites are fully cooked.
- Add arugula to the skillet and cook for about 30 seconds, or until just wilted.
- Place a fried egg on each slice of buttered toast.
- Top each egg with a slice of cheese, then the crispy pancetta, and finally the wilted arugula.
- Cover each egg with the remaining slices of toast and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
61 g
Sugar
11g
Fat
30g
Carbs
35g
