Fried Egg Sandwiches With Pancetta And Arugula
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Toast bread; butter lightly
2
Heat heavy large nonstick skillet over medium-high heat
3
Cook pancetta over medium heat until crisp
4
Transfer to paper towels to drain
5
Crack eggs into drippings in same skillet, keeping yolks whole
6
Cook until edges are opaque and whites are nearly set, about 3 minutes
7
Carefully turn eggs over
8
Cook until whites are set, about 1 minute
9
Put each egg on slice of toast
10
Add arugula to same skillet
11
Cook until just beginning to wilt, about 30 seconds
12
Top eggs with cheese, then pancetta and arugula
13
Top with remaining slices of toast and serve
14
Toast bread; butter lightly
15
Heat heavy large nonstick skillet over medium-high heat
16
Cook pancetta over medium heat until crisp
17
Transfer to paper towels to drain
18
Crack eggs into drippings in same skillet, keeping yolks whole
19
Cook until edges are opaque and whites are nearly set, about 3 minutes
20
Carefully turn eggs over
21
Cook until whites are set, about 1 minute
22
Put each egg on slice of toast
23
Add arugula to same skillet
24
Cook until just beginning to wilt, about 30 seconds
25
Top eggs with cheese, then pancetta and arugula
26
Top with remaining slices of toast and serve