ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Fennel, Egg, and Pancetta Panzanella

Photo: James Baigrie
Total time 30 mins
Yield Serves 4
We added a fried egg to this recipe from Sunset reader Becky Steel of Jersey City, New Jersey, for a new take on breakfast bacon and eggs. You could also serve it alongside roast chicken for dinner.

Ingredients

  • 8 ounces pancetta, cut into cubes
  • 1 large fennel bulb, halved and thinly sliced
  • 2 large garlic cloves, chopped
  • 1 tablespoon packed light brown sugar
  • 3 tablespoons olive oil, divided
  • 4 cups cubed or torn ciabatta bread
  • 1/2 teaspoon pepper
  • 4 large eggs
  • 2 cups arugula

Nutrition Information

  • calories 576
  • caloriesfromfat 54 %
  • protein 24 g
  • fat 35 g
  • satfat 9.6 g
  • carbohydrate 46 g
  • fiber 4.1 g
  • sodium 1474 mg
  • cholesterol 265 mg

How to Make It

  1. Preheat oven to 425°. Mix pancetta, fennel, garlic, sugar, and 2 tbsp. oil on a rimmed baking sheet. Roast together, stirring often, until mixture is starting to brown and soften, about 10 minutes. Add ciabatta and sprinkle mixture with pepper. Roast until bread is toasted and fennel is softened, about 10 minutes more.

  2. Meanwhile, heat remaining 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Crack eggs into pan, cover, and fry until whites are set, about 3 minutes.

  3. Mix warm bread mixture with arugula and divide among 4 plates. Set an egg on top of each.

Cook's Notes

Nutritional analysis is per serving.