BREAKFAST SANDWICH

On Sunday mornings, Cris and I always make a good hardy breakfast. You can call it our bonding ritual but also we are not use to the 1 cookie and espresso, like these Italians are. We are Canadians! Hope you dig this!

2 eggs
1 cup of mushrooms, sliced
1 onion, sliced
3-4 slices of pancetta or bacon
1 large rustic bun
salt, sage, rosemary & pepper to taste
4 slices of  Gouda cheese

Trim the fat off the pancetta. Fry the fat to collect the oil. Remove fat, drain some of the oil. Add the  mushrooms, onions, salt, pepper & herbs to the skillet and fry in the remaining oil. Once cooked, put aside & fry the pancetta.  Drain excess oil and put pancetta aside.

Slice the rustic bread & fry in some of the remaining oil, until one side is crispy. Move the bread to one end of the pan making a sandwich with the mushrooms, pancetta and cheese with the “raw” side of the bread on the outside. Cook the eggs, sunny side up in the other half of the skillet (don’t worry if some of the egg runs under the bread). Once the eggs are ready (make sure the egg yolks remain runny, this is quintessential!), flip the sandwich to fry the other side  and add the eggs to the top layer.