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Aug 30, 2014
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SERVING SAINT LOUIS SINCE 1999
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Just Five: Egg Sandwich with Pancetta and Arugula

January 23rd 04:01pm, 2012

012312_justfiveI love eggs. I love them poached, fried, scrambled and hard-boiled. I love them made into custards, meringues and quiches. During the week, I’m generally not much of a breakfast person. But on weekends, my body begs for a big breakfast and, on many a morning, an egg sandwich is the only thing that will fill the emptiness in my belly. A fried egg with a slice of American cheese on a bagel is a simple way to take care of this craving (and only three ingredients). But after recent trips to nibble the breakfast sandwiches at Half & Half and the burger at Home Wine Kitchen, I was inspired to elevate things a bit, substituting a slightly sweet challah roll for the bagel and adding a couple of slices of salty, chewy pancetta. Replacing the processed cheese with peppery arugula dressed in a bit of tangy balsamic helped to rationalize the addition of the pancetta. This sandwich is so good, I just might wake up a few minutes early tomorrow to make a tasty exception to my weekday routine.

Egg Sandwich with Pancetta and Arugula
Courtesy of Dee Ryan

Makes 1 sandwich

1 challah roll
2 tsp. olive oil, divided
2 slices pancetta (about ¼-inch thick)
1 egg
1 cup arugula
1 tsp. balsamic vinegar
Freshly ground black pepper to taste

• Cut the challah roll in half horizontally and lightly toast. Set aside.
• Drizzle 1 teaspoon of olive oil in a small nonstick skillet and, over medium-low heat, cook the pancetta about 3 minutes per side. Place the cooked pancetta on one half of the toasted challah, reserving the cooking oil.
• Crack the egg into a small bowl and remove any shell. Gently transfer the egg from the bowl into the same skillet used to cook the pancetta, still over medium-low heat. Cover the skillet and cook for about 3 minutes, until the white appears solid. (If you prefer your egg over-easy or hard, flip the egg and increase cooking time as appropriate.)
• While the egg is cooking, in a small bowl toss the arugula with a teaspoon of olive oil, a teaspoon of balsamic vinegar and a grind of black pepper.
• Place the fried egg on top of the pancetta, the dressed arugula on the egg, and the top of the roll on the sandwich, and serve.

By Dee Ryan

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