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Ciao Ciabatta Breakfast Sandwich
Yield: 12 servings
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| INGREDIENTS |
WEIGHT |
MEASURE |
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Roma tomatoes, halved lengthwise
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6 large |
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Olive oil
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1 cup |
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Garlic, minced
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1 Tbsp. |
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Fresh basil, chopped
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1 Tbsp. |
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Fresh thyme, chopped
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1 Tbsp. |
| Chives, minced |
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1 Tbsp. |
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Parsley, chopped
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1 Tbsp. |
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Fresh rosemary, minced
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1 Tbsp. |
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Salt and Pepper
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1/8 tsp. each |
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Pancetta slices
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1-2 oz. |
12 |
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Eggs
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12 large |
| Basil leaves |
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24-36 leaves |
| Ciabatta rolls, sliced in half |
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12 |
| Goat cheese |
1 lb. 8 oz. |
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Heat oven to 275°F. Blend olive oil, garlic, herbs, salt and pepper. Place tomatoes cut
side up on parchment-lined sheet pan. Drizzle herbed oil over tomatoes. Roast 40
minutes; remove and keep warm.
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Heat oven to 400°F. Place pancetta slices on parchment-coated sheet pan.
Cook until crisp; remove and keep warm.
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Fry eggs over medium heat in non-stick pan until whites are set (completely coagulated
and firm) and yolks begin to thicken (no longer runny, but not hard). Turn eggs over,
if desired, for additional firmness of yolks. Keep warm.
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For each sandwich, spread 1 oz. (2 tablespoons) goat cheese on cut sides of a roll.
Place a roasted tomato slice on the ciabatta roll bottom, then add a crispy pancetta
slice, 2-3 basil leaves and top with a fried egg. Close with roll top. Serve immediately.
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