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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.

Becky Steel, Jersey City, NJ
This Story Originally Appeared On sunset.com

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Credit: James Baigrie

Recipe Summary

total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

Chef's Notes

Nutritional analysis is per serving.

Nutrition Facts

576 calories; calories from fat 54%; protein 24g; fat 35g; saturated fat 9.6g; carbohydrates 46g; fiber 4.1g; sodium 1474mg; cholesterol 265mg.
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