Don't add salt to the fried eggs or arugula—the pancetta and cheese are salty and add plenty of flavor.
Recipe information
Total Time
25 minutes
Yield
Makes 2
Ingredients
4 1/2-inch-thick slices 4x4-inch egg bread or sourdough bread
Butter
2 ounces thinly sliced pancetta
2 large eggs
2 ounces arugula (2 cups lightly packed)
1 ounce Parmesan cheese, shaved
Preparation
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.
