Roasted Fennel, Egg, and Pancetta Panzanella
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.
- Time: 30 min
- Servings: 4
Source: Sunset Magazine
Ingredients
- ounces pancetta, cut into cubes
- large fennel bulb, halved and thinly sliced
- large garlic cloves, chopped
- tablespoon packed light brown sugar
- tablespoons olive oil, divided
- cubed or torn ciabatta bread
- teaspoon pepper
- large eggs
- arugula