I am not a breakfast person.
Don’t get me wrong …
I love bacon and eggs, and waffles, and pancakes. Oh, and hash and eggs! Wait, Eggs Benedict!
I just can’t eat them first thing in the morning. I love breakfast for dinner or breakfast for lunch.
And when it’s really hot out, I am happy to not have to cook much at all. Breakfast is the perfect solution.
The BLE Sandwich satisfies that. A poached egg, crispy pancetta, arugula, aioli, on a ciabatta. Yummy. Filling. All your food groups covered. Quick. Very little slaving over a hot stove.
I must admit before we go much further, this was my very first attempt at poached eggs. Why, yes, I had been living under a rock. Thank you.
So here we go ~
For the Sandwich:
- 4 small ciabatta rolls or one loaf cut into 4
- 4 eggs
- 4 slices of pancetta
- 2 C arugula
- aioli (recipe below)
For the Aioli:
- 2 or 3 garlic cloves
- pinch of salt
- 1 egg yolk at room temperature
- juice from 1/2 a lemon
- 2/3 C olive oil
- 1/3 C extra virgin olive oil
NOTE: I used Eggland’s Eggs – especially for the aioli. The ciabatta rolls shouldn’t be much larger than the poached egg. I hate when all you have left is bread and no stuff inside. Though with this, a little bit left to mop up the egg yolk that may have escaped wouldn’t be a bad thing!
Split and lightly toast the ciabatta.
Preheat oven to 400.
Please pancetta slices on foil or a baking sheet and bake until crisp, about 10 minutes, depending on the thickness of the pancetta.
NOTE: You can also crisp the pancetta in a saute pan the same way you cook bacon.
Add 3″ of water to a shallow pot. Bring water to a boil and then reduce the heat so the water is just simmering. Crack an egg into a small, shallow bowl or cup. Gently slide the egg into the water. It will look like this is going to be a disaster, but the egg starts to tighten up.
Now, the timing – 2 minutes for runny yolks, 3 minutes for soft yolks, 4 minutes for firm yolks.
Using a slotted spoon, remove the egg from the water and place on paper towels. Pat the top of the egg to dry the egg off.
For the Aioli:
Add the garlic and salt to the bowl of a food processor or blender. Pulse for 2 seconds. Add the yolk and lemon juice, and pulse on and off until blended. Turn on and begin slowly streaming the olive oil, and the extra virgin olive oil.
NOTE: If the aioli gets too thick, you can thin it out with room-temperature water and then continue adding oil until you’ve used it all. Season to taste with salt and pepper.
Now to assemble ~ place the bottom of the ciabatta roll on a plate, add some arugula, a slice of crispy pancetta, a poached egg, a dollop of aioli and the top half of the ciabatta.