Pancetta and Fried Egg Muffin
Ingredients
2 English muffins, opened and toasted lightly | ||
2 eggs, fried or poached | ||
2 slices of pancetta | ||
olive oil | ||
white wine vinegar | ||
Dijon mustard | ||
Frisee | ||
kosher salt and black pepper to taste |
This sandwich can be served open faced or closed.
Directions:
- Split the English muffins and lightly toast in the oven.
- While the muffins are toasting, fry or poach the eggs.
- Once the muffins are toasted add a slice of pancetta, the add a little Dijon mustard on each sandwich.
- Add the frisee and season with a little salt and pepper.
- Finally, mix 1 tbs of olive oil the 1/2 tbs of wine vinegar, mix well, the drizzle over the frisee.
- Top each sandwich with 1 egg.
- You May serve open faced or closed.
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