Egg Gorgonzola And Pancetta Sandwiches Recipes
EGG, GORGONZOLA, AND PANCETTA SANDWICHES
I have a big pet peeve with most egg salads: too many are loaded with mayo, which ruins their texture and makes them bland. My version still has a little mayo, but I add mild Gorgonzola and lemon zest, which not only brings a classic Italian flavor and freshness to the sandwich but also keeps the salad moist. Crispy pancetta makes this recipe brunch-worthy, and while you can certainly substitute bacon, it's a lot less Italian that way.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place an oven rack in the center of the oven and preheat the oven to 400°F.
- Spray a rimmed baking sheet with cooking spray. Lay the pancetta in a single layer on the prepared baking sheet and bake for 10 to 12 minutes, until crispy and brown. Drain on paper towels.
- In a medium bowl, combine the eggs, Gorgonzola cheese, lemon zest, mayonnaise, and chives. Season with salt and pepper. Spread the mixture evenly over 4 slices of the bread. Crumble the pancetta and sprinkle over the egg mixture. Place the remaining bread slices on top.
- Cut the sandwiches in half and arrange on a serving platter.
FRIED EGG SANDWICHES WITH PANCETTA AND ARUGULA
Categories Cheese Egg Leafy Green Pork Breakfast Brunch Fry Quick & Easy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2
Number Of Ingredients 6
Steps:
- 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.
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