Good Morning! How many ways did you serves bacon and eggs? A hundred? Here’s #101.
Here’s a real easy way to re-invent bacon and eggs and to use up all the arugula that was leftover from the salad. What’s more, get your loved ones to wake up to the sight of a new meal…
This is a take on the Italian Pancetta breakfast. Pancetta is the way bacon is made and enjoyed in that part of Europe – thick, salty slices pork belly that wake up the taste buds and go so well with bread, eggs and hot coffee. Here’s the easy, home style version that’s just as bright and happy as a summer morning.
Idea: if the kids are on vacation, let them do their own servings, and maybe they can even prepare this for you!
You will need:
2-3 rashers of bacon per person
1 egg per person
1-2 slices of day-old bread (the best to use are French bread, or sourdough or any big old crusty bread.)
Some slices of fresh arugula
Step 1: Heat non-stick skillet and toast the bread slices
Step 2: Pan-fry the bacon till just curled but not browned.
Step 3: Fry eggs on the bacon drippings. And top on the toast.
Step 4: Lightly will the arugula leaves in the remaining bacon drippings.
Step 5: With the eggs on the toasted bread slices, top on the bacon, then the arugula leaves.
