- 20 mins
- 30 mins
Ingredients
- 4 (1/2-inch-thick) challah bread slices
- 2 tablespoons butter, melted
- 1 (0.9-oz.) envelope hollandaise sauce mix
- 1/4 teaspoon lemon zest
- 1 1/2 teaspoons fresh lemon juice, divided
- 2 cups loosely packed arugula
- 1/2 cup loosely packed fresh flat-leaf parsley leaves
- 1/4 cup thinly sliced red onion
- 3 teaspoons extra virgin olive oil, divided
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 12 thin pancetta slices, cooked
- 2 tablespoons chopped sun-dried tomatoes
Preparation
Step 1
Preheat broiler with oven rack 5 to 6 inches from heat. Brush both sides of bread with butter; place on an aluminum foil-lined broiler pan. Broil 1 to 2 minutes on each side or until lightly toasted.
Prepare hollandaise sauce according to package directions; stir in zest and 1/2 tsp. lemon juice. Keep warm.
Toss together arugula, next 2 ingredients, 2 tsp. olive oil, and remaining 1 tsp. lemon juice.
Heat remaining 1 tsp. olive oil in a large nonstick skillet over medium heat. Gently break eggs into hot skillet; sprinkle with salt and pepper. Cook 2 to 3 minutes on each side or to desired degree of doneness.
Top bread slices with arugula mixture, pancetta slices, and fried eggs. Spoon hollandaise sauce over each egg, and sprinkle with tomatoes. Serve immediately.
Notes:
Can’t find challah in your bakery? Use whatever bread you like. While we enjoyed the challah it’s honestly not the star of this dish. It holds it all, but your favorite bread can do that just as well.
I almost couldn’t get a hold of a mix for the hollandaise, but my mother came through, assuring me it’s much easier with the mix. I dunno, I say if you know how to make one and don’t mind the extra work, go for it. We were happy with the mix, though.
We forgot to buy red onion, but had sweet onions on hand and used those instead. We really, really liked the sweet onions, so substitute those if you already have them as opposed to buying red onion just for this. It will work just as well.
I asked my deli worker to slice the pancetta about 1/8 or so thick, though she cut it a bit thinner than that. You just don’t want it to be paper thin and it shouldn’t be as thick as American thick-cut bacon. Unless, you know, that’s how you prefer it.
I ended up mistakenly picking up smoked sun-dried tomatoes – whoopsies. Luckily they tasted really good!