Roasted Fennel, Egg, and Pancetta Panzanella

We added a fried egg to this recipe from Sunset reader Becky Steel of Jersey City, New Jersey, for a new take on breakfast bacon and eggs. You could also serve it alongside roast chicken for dinner.

8 ounces pancetta, cut into cubes

1 large fennel bulb, halved and thinly sliced

2 large garlic cloves, chopped

1 tablespoon packed light brown sugar

3 tablespoons olive oil, divided

4 cups cubed or torn ciabatta bread

1/2 teaspoon pepper

4 large eggs

2 cups arugula

Step 1

Preheat oven to 425°. Mix pancetta, fennel, garlic, sugar, and 2 tbsp. oil on a rimmed baking sheet. Roast together, stirring often, until mixture is starting to brown and soften, about 10 minutes. Add ciabatta and sprinkle mixture with pepper. Roast until bread is toasted and fennel is softened, about 10 minutes more.

Step 2

Meanwhile, heat remaining 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Crack eggs into pan, cover, and fry until whites are set, about 3 minutes.

Step 3

Mix warm bread mixture with arugula and divide among 4 plates. Set an egg on top of each.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 576Calories from Fat 54

% Daily Value *
Total Fat 35g54%

Saturated Fat 9.6g48%
Cholesterol 265mg89%
Sodium 1474mg62%
Total Carbohydrate 46g16%

Dietary Fiber 4.1g17%
Protein 24g48%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Roasted Fennel, Egg, and Pancetta Panzanella