EGG-IN-THE-HOLE SANDWICH W/ SMOKED PANCETTA
Fra' Mani Smoked Pancetta, thinly sliced
Thick slices of sourdough or other country-style bread
2 large eggs
2 thick slices cheddar cheese
Kosher salt and freshly ground pepper
Using a small round biscuit cutter or the thin rim of a skinny glass, push down firmly and twist into the center of each slice of bread to punch out two holes (eat or discard the little bread cut-outs).
In a large non-stick pan over medium heat, cook the Fra’ Mani Smoked Pancetta on both sides until warmed through. Set the pancetta aside.
Add the butter to the same pan on medium heat, swirling around to melt and coat the surface thoroughly. Press the 2 slices of bread into the buttered pan.
Carefully crack one egg at a time into a small bowl, taking care not to let the yolk burst. Gently transfer the whole egg into the "hole" of the bread.
Repeat with the other egg and piece of bread without letting too much egg white overflow out of the bread hole (gently scoop out a little bit of egg white using a fork and discard if this happens).
Lightly salt & pepper the eggs and cover the pan with a lid. Check the egg for desired doneness every minute or so.
When the egg yolks begin to look almost all the way set and the egg whites are firm and no longer clear, quickly assemble the sandwich in the pan with cheddar cheese, cooked pancetta, hot sauce, and spinach.
Use a metal spatula to carefully lift the 2nd slice of bread onto the top of the sandwich. Allow the cheese to melt a bit while taking care not to overcook the egg yolks.
Lift the whole sandwich out of the pan and gently but firmly saw through the center of the egg yolk using a large, serrated knife to cut the sandwich in half. Serve immediately.