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Roasted Fennel, Egg, and Pancetta Panzanella





Yields
Serves 4



Total Time
30 mins

We added a fried egg to this recipe from Sunset reader Becky Steel of Jersey City, New Jersey, for a new take on breakfast bacon and eggs. You could also serve it alongside roast chicken for dinner.

su-Roasted Fennel, Egg, and Pancetta Panzanella




Photo: James Baigrie
 8 ounces pancetta, cut into cubes
 1 large fennel bulb, halved and thinly sliced
 2 large garlic cloves, chopped
 1 tablespoon packed light brown sugar
 3 tablespoons olive oil, divided
 4 cups cubed or torn ciabatta bread
 1/2 teaspoon pepper
 4 large eggs
 2 cups arugula
Step 1
1

Preheat oven to 425°. Mix pancetta, fennel, garlic, sugar, and 2 tbsp. oil on a rimmed baking sheet. Roast together, stirring often, until mixture is starting to brown and soften, about 10 minutes. Add ciabatta and sprinkle mixture with pepper. Roast until bread is toasted and fennel is softened, about 10 minutes more.

Step 2
2

Meanwhile, heat remaining 1 tbsp. oil in a large nonstick frying pan over medium-high heat. Crack eggs into pan, cover, and fry until whites are set, about 3 minutes.

Step 3
3

Mix warm bread mixture with arugula and divide among 4 plates. Set an egg on top of each.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories576
% Daily Value *
Total Fat 35g45%

Saturated Fat 9.6g48%
Cholesterol 265mg89%
Sodium 1474mg65%
Total Carbohydrate 46g17%

Dietary Fiber 4.1g15%
Protein 24g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.