Grilled Cheese & Fried Egg Sandwich

Ready in 45 minutes

From Bon Appetit (April 2011)


12 slices Pancetta (Italian bacon)
2 Tbsp Butter
4 slices Sourdough bread
8 (thin) slices Provolone cheese
4 Large eggs
1 Small green onion; chopped
Parmesan cheese shavings
12 Fresh basil leaves or arugula leaves

Original recipe makes 4 Servings



Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.

Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.

Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.

Calories: 480, Fat: 32g, Fiber: 0.7g

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