• 4 slices challah , 1/2-inch thick or
  • 4 slices sourdough bread , 1/2-inch thick
  • butter
  • 2 ounces thinly sliced pancetta
  • 2 large eggs
  • 2 ounces arugula
  • 1 ounce parmesan cheese , shaved
  • 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.