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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast bread; butter lightly. | 2. Heat heavy large non-stick skillet over medium-high heat. | 3. Cook pancetta over medium heat until crisp. | 4. Transfer to paper towels and drain. | 5. Crack eggs into drippings in same skillet, keeping yolks whole. | 6. Cook until edges are opaque and whites are nearly set, about 3 minutes. | 7. Carefully turn eggs over. | 8. Cook until whites are set, about 1 minute. | 9. Put each egg on slice of toast. | 10. Add arugula to same skillet. | 11. Cook until just beginning to wilt, about 30 seconds. | 12. Top eggs with cheese, then pancetta and arugula. | 13. Top with remaining slices of toast and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
challah	4	slices		50.4333	0.0	11.22	0.2833
sourdough bread	4	slices		1512.32	288.4528	59.77	13.4552
butter				-	-	-	-
pancetta	2	ounces	sliced	50.4333	0.0	11.22	0.2833
egg	2			143.0	0.72	12.56	9.51
arugula	2	ounces		14.1747	2.0695	1.4628	0.3742
parmesan cheese	1	ounce	shaved	104.8931	11.3398	11.3398	1.4175

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.