Description
The Breakfast PLT (Pancetta, Lettuce & Tomato) is a crazy take on the tradition BLT sandwich we all know and love, but this one is served at breakfast.
Ingredients
- 1 tablespoon whole-grain mustard
- 1/4 cup water
- 1/2 cup small curd cottage cheese (original recipe calls for 4 oz. fresh goat cheese at room temperature)
- 4 mini bagels, split
- 2 teaspoons extra-virgin olive oil
- 8 thin slices pancetta
- 8 small eggs, room temperature (original recipe says quail eggs)
- kosher salt and freshly ground black pepper
- 2 Roma tomatoes, cut into 1/2-inch slices
- 1 cup baby arugula (or romaine or butter lettuce would be good)
Instructions
In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer. Whisk in the cottage or goat cheese until combined. Set aside. It will thicken as it cools.
Toast the bagels until golden brown and crispy. Set aside.
In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat. Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, about 2-3 minutes per side. Drain the pancetta on paper towels. Repeat with remaining pancetta.
Heat the remaining teaspoon of olive oil in a small frying pan over medium-low heat. Crack the eggs into the pan. If using small eggs, two at a time works. Quail eggs, 4 at a time.
Sprinkle with salt and pepper and cook until the whites are set but the yolks are still runny, 2-3 minutes. If you are not using quail eggs you will need to “train” your egg whites so that they won’t be too big for the PLT. I just use my spatula and try to corral the whites closer to the yolk. Remove to a plate and repeat with the remaining eggs.
To build the PLT: Spread each bagel half with 1 tablespoon of the cheese sauce. Layer with a slice of pancetta, slice of tomato, and some arugula. Top with the fried egg and a grind of freshly ground black pepper. Serve.