Breakfast PLT (Pancetta, Lettuce & Tomato)
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 158
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 7
- Cholesterol
- 92
- Sodium
- 264
- Total: 35 min
- Active: 35 min
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
- 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.