The Breakfast PLT Sandwich (Pancetta, Lettuce & Tomato) is one of the coolest looking dishes that I have seen on any cooking show–thank you Giada at Home. It’s a crazy take on the traditional BLT sandwich we all know and love, but this one is served at breakfast.
These are super easy to put together, so you could easily serve them on a busy school morning, or any time you need a quick, delicious meal.
The original recipe calls for quail eggs, but I just went with small chicken eggs. As for the pancetta–“Italian Bacon”–it keeps for a long time, so if you have some sitting in your fridge and you need to make something with it, this is your opportunity. That’s what I did when I first made these PLT’s for our old blog
Does it seem like I share a lot of recipes from Mormon Mavens? Yeah, maybe. But I have some favorites from there and I still had the original photo of this recipe and thought it would be great to share again. Also, our older blog is really an online recipe book for me. And Biscuits & Basil is a great addition to my “cookbook shelf.” Isn’t that just so handy? Especially if you are away from home and want to cook something and you can just bring it up on your phone. Yes, technology.
Make this Breakfast PLT Sandwich for your family or for your next brunch with the girls. And maybe some Double Chocolate Zucchini Bread, too. Sounds good to me!
Breakfast PLT Sandwich
- May 14, 2020
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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)
Directions
- Step 1
- 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.
- Step 2
- Toast the bagels until golden brown and crispy. Set aside.
- Step 3
- 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.
- Step 4
- 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.
- Step 5
- 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.
- Step 6
- 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.
