Categories: Meals

Ingredients

• 8 large eggs
• 3/4 cup milk
• 1 1/4 cups grated Parmesan
• 1/4 cup chopped fresh parsley
• Kosher salt and black pepper
• 3 tbsp olive oil
• 4 oz. thinly sliced pancetta
• 8 3/4 inch thick slices country white bread
• 6 cups baby arugula
• 1-2 tbsp aged balsamic vinegar or balsamic glaze

Directions

1. Put a baking sheet in the oven and preheat to 250. Whisk 4 eggs, the milk, 1/4 cup cheese, the parsley, 1/2 tsp salt, and black pepper in a baking dish; set aside.

2. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, flipping, until crisp, 4-5 minutes. Drain on paper towels; reserve the drippings in the skillet.

3. Heat 1 tbsp 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 tbsp cheese. Cook until golden on the bottom, about 2 minutes. Flip, sprinkle each with 1 tbsp 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.

4. 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 tbsp olive oil and a pinch of salt and pepper. Add to the plates. Drizzle with the vinegar and season with pepper.

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