Carbonara But Make It A Breakfast Sandwich

De Tasty · 20 min

Ingredientes

Preparación

1. Preheat the oven to 400°F (200°C).
2. Set an oven-safe wire rack inside a baking sheet, spread the pancetta evenly on the rack, and bake 30–35 minutes until deeply browned and crisp. Set aside, keeping 1 teaspoon of the rendered fat.
3. Lower the oven to 325°F (160°C). Boil water in a medium pot over high heat.
4. Coat a 6-inch loaf pan with cooking spray.
5. Whisk the eggs, heavy cream, chives, salt and pepper in a large bowl until evenly combined, then pour into the loaf pan.
6. Set the loaf pan in a larger roasting pan and pour in boiling water until it reaches halfway up the sides of the loaf pan.
7. Bake 35–40 minutes until the eggs are just set with a slight wobble in the center. Remove from the water bath and let rest.
8. Simmer water in a small saucepan over medium heat. In a heatproof bowl, whisk the egg yolks, Parmesan, heavy cream, pepper and salt until smooth. Set the bowl over the simmering water without letting it touch the water, and cook while stirring constantly for 4–6 minutes until it thickens into a smooth, spoonable custard. Remove from heat and whisk in the reserved pancetta fat. Season with more sal
9. Melt the butter in a large nonstick skillet over medium heat. Place the buns cut-side down and toast about 2 minutes until golden and crisp. Remove from heat.
10. Slice the soufflé eggs in half crosswise. Spread the carbonara cream on the cut sides of the buns. On each bottom bun, layer pancetta, one egg half, grated Parmesan to taste and arugula. Close with the top buns and serve right away.

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