Ciao Ciabatta Breakfast Sndwich

Ciao Ciabatta Breakfast Sandwich

Yield: 6 servings


  • 3 Roma tomatoes, halved lengthwise
  • 1/2 c. olive oil
  • 1 minced garlic clove
  • 1 tbsp. chopped fresh basil
  • 1 tsp. fresh thyme leaves
  • 1 tbsp. minced chives
  • 1 tbsp. chopped parsley
  • Salt and pepper, 1 tsp. each
  • 6 pancetta slices
  • 6 large eggs
  • 12 basil leaves
  • 6 ciabatta rolls, sliced in half
  • 12 oz. goat cheese, softened


  1. 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.
  2. Increase oven heat to 400° F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp, about 12-15 minutes; remove and keep warm.
  3. For each egg heat one teaspoon of butter in a nonstick skillet set over medium heat, and move the pan to ensure that the bottom has an even distribution of butter.
  4. Crack your egg into a small ramekin or bowl.
  5. Once the butter has stopped foaming, slide the egg into the skillet.
  6. Season lightly with salt and cook until the whites have just set on top, and the yolk is still loose, about 3 minutes. If you think your whites are not setting fast enough, you can cover the pan with a lid for 40 seconds.
  7. For each sandwich, spread 1 ounce (2 tablespoons) softened 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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