Directions

1. In a pan over medium heat, cook the Fra’ Mani Pancetta on both sides just until crisp. Remove from the pan and allow any grease to drain onto a paper towel.

2. Briefly sear and crisp the slices of Fra’ Mani Rosemary Ham, flipping frequently. Let drain on the paper towel.

3. Slice a fresh ciabatta roll with a serrated knife, add a slice of Havarti cheese to each side, and toast or broil until the cheese is melty and the ciabatta is golden brown.

4. Whisk 2 eggs in a small bowl and pour into the heated pan to gently scramble, folding the edges over one another like a letter, allowing the runny egg to cook gently in between folds.

5. Turn the egg envelope over with one final flip to quickly finish cooking the top side.

6. Assemble the breakfast sandwich from the bottom up with the scrambled egg, hot sauce, fresh dill, cooked pancetta and rosemary ham, more hot sauce and fresh dill, topped with the cheesy ciabatta roll.