Grilled Cheese and Fried Egg SandwichesJosé Picayo
Recipe information
Total Time
20 minutes
Yield
Makes 4
Ingredients
12 slices pancetta (Italian bacon)
2 tablespoons 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
Preparation
Step 1
Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Step 2
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.
Step 3
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.
Nutrition Per Serving
Per serving: 480 calories
32 g fat
0.7 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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