I woke up super early today. You’re happy for me, right? Proud I woke up before noon? (NOON!? How I slept till noon yesterday rocks my world)

Are you still asleep? Hello?! It’s time for breakfast, sunshine! Ps – if you’re a vegetarian: this tastes just as fabulous minus the pancetta, and you could always sub in veggie bacon or some fresh tomato slices, yum!

 

Waking up super early with a set out and fully planned purpose may very well be one of the best darn feelings in life… ecspecially when that set out preplanned purpose involves butter and cheese and bacon.

I ditched the bar, and the music, and the dancing storm last night super early. You see – I’ve been super super excited to make breakfast today. Breakfast has a hold on me.

 

 

Breakfast is happening right here – right now – 7:21 am: grilled cheese breakfast sandwich and a cup of coffee… total happiness going on here. Warm and savory; this baby is comfort morning food deliciousness all sandwiched up between two pieces of bread. This could be lunch too. Or dinner. This could totally be dinner; add a green side salad – oh yes.

 

 

 

Sourdough bread, fried eggs, pancetta, basil, green onion, and cheese = my new favorite breakfast sandwich.

 

I have a slight obsession with the breakfast sandwich and seem to adopt a new favorite every other day. I hope you’re ok with this habit and we can still be friends and eat really delicious food together. That would be dreamy.

 

What’s your favorite food to wake up to?

Grilled Cheese and Fried Egg Sandwiches – Bon Appétit | April 2011

yield: Makes 4

active time: 20 minutes

• 12 slices pancetta (Italian bacon)
• 2 tablespoons butter
• 4 slices sourdough bread
• 8 thin slices provolone cheese
• 4 large eggs
• 1 small green onion, chopped
• Parmesan cheese shavings
• 12 fresh basil leaves or arugula leaves

Cook pancetta in large nonstick skillet over medium-high heat until crisp. Transfer to paper towels. Reserve skillet with drippings.

Melt butter in extra-large nonstick skillet over medium heat. Add 4 bread slices; top each with 2 provolone slices. Sprinkle with black pepper. Cook until cheese melts, 3 to 4 minutes.

Meanwhile, heat skillet with drippings over medium heat. Crack eggs into skillet; cook until whites are set but yolks are still runny, 2 to 3 minutes. Set 6 pancetta slices and 2 eggs atop each of 2 cheese toasts. Top eggs with onion, Parmesan, and basil, then remaining bread slices, cheese side down. Cut sandwiches in half and serve.