Parmesan French Toast with Pancetta and Eggs
Parmesan French Toast with Pancetta and Eggs
Author: The Chef
Cuisine: American
Recipe type: Breakfast
Ingredients
- 8 large eggs
- ¾ cup milk
- 1¼ cups grated parmesan cheese (about 4 ounces)
- ¼ cup chopped fresh parsley
- Kosher salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 4 ounces thinly sliced pancetta (8 to 12 slices)
- 8¾-inch-thick slices country white bread
- 6 cups baby arugula
- 1 to 2 tablespoons aged balsamic vinegar or balsamic glaze
Instructions
- Put a baking sheet in the oven and preheat to 250 degrees F. Whisk 4 eggs, the milk, ¼ cup cheese, the parsley, ½ teaspoon salt and a few grinds of pepper in a baking dish; set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4 to 5 minutes. Drain on paper towels; reserve the drippings in the skillet.
- Heat 1 tablespoon olive oil in another large nonstick skillet over medium heat. Add the bread to the egg mixture and let soak, turning once, about 1 minute. Add 4 of the bread slices to the skillet and sprinkle each with 1 tablespoon cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tablespoon cheese and cook until golden and the cheese on the bottom is crisp, about 2 minutes. Flip again and cook until the cheese melts, about 1 more minute. Transfer to the baking sheet to keep warm and repeat with the remaining bread and cheese.
- Heat the skillet with the pancetta drippings over medium heat. Crack the remaining 4 eggs into the skillet and cook until the whites are set, about 3 minutes. Divide the French toast among plates and top with the fried eggs. Toss the arugula in a bowl with the remaining 1 tablespoon olive oil and a pinch each of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.
Watch the recipe video here:
How to Make Parmesan French Toast with Pancetta and Eggs
Recipe of the Day: Parmesan French Toast with Pancetta + Eggs ??Save this recipe: http://bit.ly/2KLotWq.
Posted by Food Network on Tuesday, May 29, 2018
