Ciao Ciabatta Breakfast Sndwich

Ciao Ciabatta Breakfast Sandwich

Yield: 12 servings

Ingredients

  • 6 Roma tomatoes, halved lengthwise
  • 1 cup olive oil
  • 1 tbsp. minced garlic
  • 1 tbsp. fresh basil, chopped
  • 1 tbsp. fresh thyme, chopped
  • 1 tbsp. chives, minced
  • 1 tbsp. parsley, chopped
  • 1 tbsp. fresh rosemary, minced
  • Salt and pepper, 1 tsp. each
  • 12 pancetta slices (1-2 oz.)
  • 12 large eggs
  • 24-36 basil leaves
  • 12 ciabatta rolls, sliced in half
  • 1 lb., 8 oz. goat cheese

Directions

  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. Heat oven to 400° F. Place pancetta slices on parchment-coated sheet pan. Cook until crisp; remove and keep warm.
  3. Fry eggs over medium heat in nonstick 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.
  4. 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.

Recipes

Elevated Recipes

Global Recipes

Heritage Recipes

Egg Salad Recipes

Plant-Forward Recipes

Upscale Deviled Eggs

Egg Bowls

Latin Recipes

EggPops

Commodity Board Recipes

The Culinary Institute of America Recipes

Breakfast Sandwiches

Entrees

Sandwiches

Salads and Sides



THE CULINARY INSTITUTE OF AMERICA FEATURED RECIPE

Mediterranean Cobb Salad

Mediterranean Cobb Salad with Nutritionist Kathleen Zelman

FEATURED SCHOOL RECIPE

POWER PACK OPTION

Power Pack

OUR RECIPE OF THE MONTH

Dosa Roll

Dosa Roll

You are now leaving an American Egg Board-funded site.
Click here to continuehttp://www.google.com.