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Pancetta Jam & Egg Sandwich
with Cheddar Cheese & Parmesan Mayo
25 MIN
$17.99
2 Servings
From the Test Kitchen
To build layers of flavor in this savory breakfast sandwich, we're cooking rich pancetta alongside caramelized onion, brown sugar, honey, and a touch of red pepper flakes, then piling it onto toasted challah buns with cheesy eggs and parmesan mayo.
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NutritionPER SERVING
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Calories800 Cals (est.)
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fresh
ingredients
Title
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3 oz Diced Pancetta
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2 Pasture-Raised Eggs
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2 Challah Buns
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2 oz White Cheddar Cheese
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2 Tbsps Mayonnaise
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¼ cup Grated Parmesan Cheese
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1 Yellow Onion
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2 tsps Honey
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¼ tsp Crushed Red Pepper Flakes
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1 Tbsp Light Brown Sugar
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1 Tbsp Red Wine Vinegar
step-by-step
instructions
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Halve, peel, and small dice the onion. Grate the cheddar on the large side of a box grater. In a bowl, combine the mayonnaise and parmesan.
2
Make the pancetta jam
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off and discard any excess oil. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the honey, vinegar (carefully, as the liquid may splatter), sugar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until throughly combined. Transfer to a bowl. Rinse and wipe out the pan.
3
Toast the buns
Halve the buns. Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
4
Cook the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Evenly top with the grated cheddar. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the sandwiches using the toasted buns, parmesan mayo, pancetta jam, and cooked eggs. Enjoy!
1
Prepare the ingredients
Remove the honey from the refrigerator to bring to room temperature. Halve, peel, and small dice the onion. Grate the cheddar on the large side of a box grater. In a bowl, combine the mayonnaise and parmesan.
2
Make the pancetta jam
In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and slightly crispy. Carefully drain off and discard any excess oil. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and the pancetta is cooked through. Add the honey, vinegar (carefully, as the liquid may splatter), sugar, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until throughly combined. Transfer to a bowl. Rinse and wipe out the pan.
3
Toast the buns
Halve the buns. Add the halved buns, cut side down, to the same pan. Toast on medium-high 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.
4
Cook the eggs & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate. Evenly top with the grated cheddar. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the cheese is melted, the egg whites are set, and the yolks are cooked to your desired degree of doneness. Turn off the heat. Assemble the sandwiches using the toasted buns, parmesan mayo, pancetta jam, and cooked eggs. Enjoy!
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