Carbonara Breakfast Sandwich
Ingredients: Pancetta, Eggs, Salt, Black pepper, Heavy cream · 70 min cook time · 700kcal · ₩15,000
Ingredients
150g Pancetta, 4ea Eggs, 1pinch Salt, 1pinch Black pepper, 50ml Heavy cream, 1tbsp Chives, 1to taste Cooking spray, 2ea Egg yolks, 50g Parmigiano-Reggiano, 20g Butter, 2ea Buns, 20g Baby arugula
Instructions
1. Slice the pancetta and bake it in a 400°F (200°C) oven for about 30 minutes until crispy and the fat has rendered.
2. Crack eggs into a bowl, poke the yolks, then add salt, freshly ground black pepper, heavy cream, and chives. Whisk until combined.
3. Spray a loaf pan with cooking spray and pour the egg mixture into it. Place the loaf pan into a larger pan and pour hot water into the larger pan, halfway up the side of the loaf pan.
4. Bake the eggs in a 325°F (160°C) oven for about 35 minutes until mostly set.
5. For the carbonara cream, add egg yolks, cream, freshly grated Parmigiano-Reggiano, pepper, and a little salt to a heat-safe bowl. Whisk together.
6. Place the bowl over a pot of simmering water (water not touching the bottom of the bowl) and cook over low heat, whisking constantly, until emulsified and creamy. It will thicken as it cools.
7. Melt butter in a nonstick skillet. Place the cut side of the buns down and toast for 1 to 2 minutes until golden brown.
8. Cut the cooked egg loaf in half.
9. Assemble the sandwich: Spread a generous portion of carbonara cream on the bottom bun, add crispy pancetta, then the egg loaf. Top with more Parmigiano and carbonara cream, then baby arugula, and finally the other toasted bun.
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