Photo: James Baigrie
Total Time
30 Mins
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.

How to Make It

Step 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.

Step 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.

Step 3

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.

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Ratings & Reviews


March 30, 2012

portland's Review

February 05, 2012
i adored this recipe. it was easy and delicious. the egg yolk acted as a dressing of sorts for the greens.

CountryMyst's Review

February 07, 2012
I made this last night for our dinner as a main dish, dividing it onto 2 plates and adding an extra egg to each. The only pancetta I could find was thin-sliced, but it worked. I used a mix of salad greens that has arugula in it and it was great!! Definitely a keeper.

Waterfallaurie's Review

August 05, 2012
My husband and I enjoyed this meal for brunch. I was out of arugula, but the recipe was still very flavorful. Will definitely make again.

kmiller75's Review

January 23, 2012