This warm, cheesy egg sandwich is a 'go to' weekend breakfast for Liesl and her family. It's got salty meat, fresh arugula and a dash of hot sauce at the end for some kick. Try this one out for breakfast or dinner, it's a winner!
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(Serves 4 -- or make just one)
8 slices pancetta
4 whole grain English muffins
4 slices Havarti cheese
Kosher salt & fresh ground pepper
A large handful baby arugula
A couple drops of Sriracha or your favorite hot sauce (optional)
Warm a skillet over medium heat until hot. Add slices of pancetta in a single layer. Cook about 1-2 minutes and flip. Cook another 1 minute until browned and crisp. Remove from skillet and set aside on a paper towel lined plate.
Toast English muffins until browned and crisp. Remove them from toaster & lightly butter. Place a slice of Havarti between tops and bottoms of each muffin (this will start the cheese melting while you are cooking the eggs).
Warm a non-stick pan over medium-low heat. Once pan is warm, add a little butter and let melt. Crack 2 eggs into the pan without breaking yolks. Sprinkle with salt & pepper. Let cook about 3 minutes or until the white is mostly set. Flip over and cook for about another 30 seconds. Remove and place eggs on bottom halves of English muffins. Repeat with remaining 2 eggs.
Finish assembling sandwiches by topping the egg with a 2 slices of pancetta, a few leaves of arugula, Sriracha (if desired) and the muffin top. Done!
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