My friend Sara and her mom Catherine are total foodies just like me. So come Christmas time, they had gotten me 2 flan pans, the giant Bon Appétit baking book, and a subscription to Bon Appétit Magazine. It was amazing! I received my first one about a week ago and, besides wanting to order artisanal cheeses, I already have like 10 different things that I want to try.
My first had to be the Grilled Cheese and Fried Egg Sandwiches. The boy and I have an affinity for cheese, bread, and eggs, so we were very excited to try this! I took the time to go to a local Italian deli for some fresh pancetta, provolone, basil, and farm eggs and then head down to our local bakery for some sourdough.
It was so fast and easy to make these. I really love using fresh and simple ingredients to make a delicious meal!
Grilled Cheese and Fried Egg Sandwiches
(Recipe by the Bon Appétit Test Kitchen, April 2011)
- PREP: 20 minutes
- TOTAL: 20 minutes
- 12 slices of pancetta (Italian bacon)
- 2 tablespoons butter
- 4 slices sourdough bread
- 8 thin slices provolone cheese
- 4 large eggs
- 1 small green onion, chopped
- Parmesan cheese shavings
- 12 fresh basil leaves or arugula leaves
Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.
Thanks Sara and Catherine!!