Name: Breakfast PLT (Pancetta, Lettuce & Tomato)
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 8 servings
Ingredients: 1 tablespoon whole-grain mustard; 4 ounces fresh goat cheese, room temperature; 4 mini bagels, split; 2 teaspoons extra-virgin olive oil; 8 thin slices pancetta; 8 quail eggs, room temperature; Kosher salt and freshly ground black pepper; 2 Roma tomatoes, cut into 1/2-inch slices; 1 cup baby arugula

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.

Breakfast PLT (Pancetta, Lettuce & Tomato)

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