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Fried Egg Sandwiches with Pancetta and Arugula Recipe

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This recipe for Fried Egg Sandwiches with Pancetta and Arugula, by , is from Didi's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
diana morris
Added: Monday, November 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 1/2-inch-thick slices 4x4-inch egg bread or sourdough bread
Butter
2 ounces thinly sliced pancetta
2 large eggs
2 ounces arugula (2 cups lightly packed)
1 ounce Parmesan cheese, shaved

Directions:
Directions:
Toast bread; butter lightly. Heat heavy large nonstick skillet over medium-high heat. Cook pancetta over medium heat until crisp. Transfer to paper towels to drain. Crack eggs into drippings in same skillet, keeping yolks whole. Cook until edges are opaque and whites are nearly set, about 3 minutes. Carefully turn eggs over. Cook until whites are set, about 1 minute. Put each egg on slice of toast. Add arugula to same skillet. Cook until just beginning to wilt, about 30 seconds. Top eggs with cheese, then pancetta and arugula. Top with remaining slices of toast and serve.

Number Of Servings:
Number Of Servings:
2
Personal Notes:
Personal Notes:
Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.

 

 

 

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