Directions:
- Preheat the oven to 325 degrees F.
- Arrange the pancetta in a single layer on a quarter sheet tray lined with parchment,. Lay another piece of parchment paper over the pancetta. Cook's Note: Put another quarter sheet tray on top of the parchment to fit snugly. This will prevent the pancetta from curling while baking.
- Put the pancetta in the oven and bake until rendered and crisp, 15 to 18 minutes. Remove the pancetta from the oven and set aside on a paper towel lined platter.
- Add the butter to a medium-sized saucepan over medium-high heat. Allow the butter to brown for 1 minute and then add garlic, leeks, and shallots. Cook the vegetables, stirring frequently until they develop a little color, about 4 to 5 minutes. Add the white wine and scrape the fonds from the bottom of the pan. Stir in the chicken stock and bring to a boil. Whisk in the milk, mashed potatoes, lemon juice, cayenne, salt, pepper and chives and stir. Keep warm.
- In a deep saute pan, add enough water to fill up to within 2 inches of the edge. Bring the water to a slow simmer (a slight bubble) and add the vinegar. Crack the eggs into the water and poach until the whites are firm and the yolks are still loose, about 3 to 4 minutes. Remove from the water using a slotted spoon to a plate.
- To assemble: Put 2 muffin halves on each plate and put 2 slices of crisp pancetta on each half. Top each with a poached egg and pour enough gravy over the eggs to cover and form a pool on the plate. Serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 839.13 Kcal (3513 kJ) | ||
| Calories from fat | 365.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.61g | 62% | |
|---|---|---|---|
| Cholesterol | 407.52mg | 136% | |
| Sodium | 2119.07mg | 88% | |
| Potassium | 1220.04mg | 26% | |
| Total Carbs | 84.09g | 28% | |
| Sugars | 19.68g | 79% | |
| Dietary Fiber | 8.13g | 33% | |
| Protein | 37.54g | 75% | |
| Vitamin C | 26.5mg | 44% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6.3mg | 35% | |
| Calcium | 395.6mg | 40% | |
| Amount Per 100 g | |||
| Calories | 123.99 Kcal (519 kJ) | ||
| Calories from fat | 54.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6g | 62% | |
|---|---|---|---|
| Cholesterol | 60.21mg | 136% | |
| Sodium | 313.11mg | 88% | |
| Potassium | 180.27mg | 26% | |
| Total Carbs | 12.42g | 28% | |
| Sugars | 2.91g | 79% | |
| Dietary Fiber | 1.2g | 33% | |
| Protein | 5.55g | 75% | |
| Vitamin C | 3.9mg | 44% | |
| Iron | 0.9mg | 35% | |
| Calcium | 58.5mg | 40% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Cream of Sweet Potato Soup (Crema Di Papata Dolci E Gabretti)
Extra virgin olive oil, Butter, Garlic cloves, Leek and 10 more.. -
Blue Cheese And Leek Soup
Butter, Chopped onion, Sliced leeks, Flour, Chicken stock and 5 more.. -
Broccoli and Stilton Soup
Fresh broccoli (may sub frozen florets), Butter and 8 more.. -
Lemon and Leek Risotto
Chicken broth, Butter, Olive oil, Leek, finely chopped and 6 more..
Also Try
-
-
-
Rise and Shine Healthy Breakfast Cookies
All-purpose flour, Whole wheat flour, Baking soda, Salt and 7 more.. -
Chicken Parmesan - Aaron Mccargo, Jr's Masterpiece!
Canola oil, for deep-frying (about 1-inch), Kosher salt and 15 more.. -
-
Portabella and Spinach Eggs Benedict
Portabella mushroom cap, stem removed, Baby spinach leaves and 2 more.. -
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
