Recipe courtesy of Giada De Laurentiis
Episode: Ciao Chow!
Save Recipe Print
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate
Total:
35 min
Active:
35 min
Yield:
8 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer. Whisk in the goat cheese until combined. Set aside; the mixture will thicken as it cools.

Toast the mini bagels until golden brown and crispy. Set aside.

In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat. Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, 2 to 3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta.

Heat the remaining 1 teaspoon olive oil in a small frying pan over medium-low heat. Crack 4 quail eggs into the pan, sprinkle with salt and pepper, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes. Remove to a plate and repeat with the remaining eggs.

To build the PLT: Spread each bagel half with 1 tablespoon of the goat cheese sauce. Layer with a slice of pancetta, a slice of tomato, and some arugula. Top the whole thing with a fried quail egg and a grind of freshly ground black pepper. Serve.

Best of Food Network 6 Videos

Get the recipe

Giant Chocolate Lava Cake 00:36

Create this cake's lava center by burying ice cream bars in the batter.

IDEAS YOU'LL LOVE

Breakfast Burrito

Recipe courtesy of Ellie Krieger

Breakfast Sausage

Recipe courtesy of Alton Brown

Breakfast Casserole

Recipe courtesy of Food Network Kitchen

Breakfast Burrito

Recipe courtesy of Food Network Kitchen

Breakfast Sausage Casserole

Recipe courtesy of Trisha Yearwood

Acai Breakfast Bowl

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword