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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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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.
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.
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!
Tips from Home Chefs