Grilled Cheese and Fried Egg Sandwiches

Makes 4 •PREP: 20 minutes •TOTAL: 20 minutesCalories (kcal) 480.2 %Calories from Fat 60.3 Fat (g) 32.2 Saturated Fat (g) 15.7 Cholesterol (mg) 282.7 Carbohydrates (g) 16.4 Dietary Fiber (g) 0.7 Total Sugars (g) 0.9 Net Carbs (g) 15.7 Protein (g) 28.8 Sodium (mg) 1142.3

Photo by Kathy M.
Adapted from bonappetit.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from bonappetit.com

Ingredients

  • 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

Directions

•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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. You can change which cookies are set at any time and find out more about them by following this link.

Please describe your issue: