Ingredients
The following ingredients have 4 Servings
- 12 slices of pancetta (Italian bacon), or 4 regular bacon slices cut into thirds
- 2 tablespoons butter
- 4 slices sourdough bread
- 8 thin slices provolone cheese
- 4 large eggs
- Parmesan cheese shavings
- 12 fresh basil leaves
Instruction
- Cook pancetta or bacon in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.
- Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.
- Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes.
- Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with Parmesan, and basil and serve.
