We all know, and have possibly loved, that famous breakfast sandwich from a certain fast food restaurant that starts with a “Mc.” I don’t eat fast food anymore but I love making a similar homemade version of this classic combination using good, quality ingredients and fancy-ing it up a bit. I make some adaptation of this sandwich pretty much every weekend – either for myself, my family, or guests - and it’s a hit every time!
Note: I use over-easy eggs in this recipe, but do them how you like…scrambled, poached or sunny-side up eggs all work!
Serves 4 – or make just one J
8 slices pancetta
4 whole grain English muffins
4 slices Havarti cheese
Kosher salt & fresh ground pepper
A large handful baby arugula
A couple drops of Sriracha or your favorite hot sauce (optional)
Warm a skillet over medium heat until hot. Add slices of pancetta in a single layer. Cook about 1-2 minutes and flip. Cook another 1 minute until browned and crisp. Remove from skillet and set aside on a paper towel lined plate.
Toast English muffins until browned and crisp. Remove them from toaster & lightly butter. Place a slice of Havarti between tops and bottoms of each muffin (this will start the cheese melting while you are cooking the eggs).
Warm a non-stick pan over medium-low heat. Once pan is warm, add a little butter and let melt. Crack 2 eggs into the pan without breaking yolks. Sprinkle with salt & pepper. Let cook about 3 minutes or until the white is mostly set. Flip over and cook for about another 30 seconds. Remove and place eggs on bottom halves of English muffins. Repeat with remaining 2 eggs.
Finish assembling sandwiches by topping the egg with a 2 slices of pancetta, a few leaves of arugula, Sriracha (if desired) and the muffin top. Done!