Fried-Egg Sandwich with Brussels Sprouts and Pancetta
When assembling this breakfast sandwich, think about putting the fried egg on the top half of the roll, then flipping it over onto the rest of the sandwich. That way, when the yolk breaks, it dresses the brussels sprouts and pancetta, not just the bread.
- Total Time:
- Servings: 2
Photography: Lennart Weibull
Source: Martha Stewart Living, March 2016
- 1 tablespoon extra-virgin olive oil
- 3 ounces pancetta, cut into narrow strips
- 6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
- Coarse salt and freshly ground pepper
- 2 large eggs
- Dijon mustard, for spreading
- 2 ciabatta rolls, split and toasted
Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high. Add pancetta and cook, stirring occasionally, until beginning to brown and render fat, 2 to 3 minutes. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until sprouts are crisp-tender, about 5 minutes. Transfer to a plate; cover to keep warm.
Reduce heat to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.
Spread Dijon onto split sides of rolls. Divide sprouts and pancetta evenly between bottom halves of rolls. Top with eggs.