Egg sandwich with pancetta & arugula

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

4 eggs

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!