Sandwiches with fried eggs, tomatoes, cheese sauce and bacon
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
Nutritional value per serving:
Calories 158, total fat 11 G., saturated fats 4 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 92 mg, sodium 264 mg, sugar 2 G.
Calories 158, total fat 11 G., saturated fats 4 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 92 mg, sodium 264 mg, sugar 2 G.
Giada De Laurentiis elevates the classic BLT sandwich by replacing bacon with Italian pancetta. For the perfect breakfast, she spreads mini bagels with mustard goat cheese and tops them with pancetta, quail eggs, tomatoes, and arugula.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tbsp. grainy mustard
- 110 g fresh goat cheese at room temperature
- 4 mini bagels, cut into pieces
- 2 tsp extra-virgin olive oil
- 8 thin slices pancetta
- 8 quail eggs at room temperature
- 2 plum tomatoes, sliced into 0.5cm thick rounds.
- 1 cup young arugula
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Cooking the dish according to the recipe:
- In a small saucepan, combine mustard and 1/4 cup water and bring to a boil over medium heat. Stir in goat cheese until smooth. Set aside; the mixture will thicken as it cools.
- Toast mini bagels until golden brown and crisp. Set aside.
- In a medium nonstick skillet, heat 1 teaspoon of olive oil over medium heat. Add 4 slices of pancetta and fry until golden brown and crisp on both sides, 2–3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta.
- In a small skillet, heat the remaining 1 teaspoon of olive oil over medium-low heat. Gently tap the top of the quail egg to crack the shell, then pour the egg out of the hole into the skillet. Crack the remaining eggs, season with salt and pepper, and cook until the whites are set but the yolks are still runny, 2–3 minutes. Transfer to a plate and fry the remaining eggs.
- Spread each bagel half with 1 tablespoon of goat cheese sauce. Top with a slice of pancetta, a tomato slice, and some arugula. Top with a fried egg and season with pepper. Serve.
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