Breakfast & Brunch
Pancetta, Spinach, Cheese & Fried Egg Sandwiches
Prep Time: 5 min | Cook Time: 10 min | Servings: 2 | Calories: 569
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Prep Time
5 min
Cook Time
10 min
Servings
2
Calories
569
Ingredients
- 4 slices pancetta or thick sliced bacon, cut in half
- 2 Tbsp. butter or olive oil
- 4 slices rustic Italian or sourdough bread
- 4 slices Sargento® Colby-Jack
- 2 eggs
- Freshly ground black pepper
- 1/2 cup packed baby spinach leaves
Directions
- Cook pancetta or bacon in a large skillet over medium heat until crisp, turning occasionally.
- Meanwhile, spread butter or oil over one side of each bread slice. Heat another large skillet over medium-low heat. Place bread in skillet buttered sides down; top with cheese.
- Transfer pancetta to paper towels. Crack eggs into drippings in skillet; top with pepper to taste. Cook over medium-low heat, 1 to 2 minutes per side or until whites are set but yolks are runny.
- Place spinach over 2 of the cheese toasts in skillet. Use a slotted spatula to place eggs over spinach; top with pancetta or halved bacon slices. Close sandwiches with remaining cheese toasts.
