2 ounces sliced pancetta Nonstick cooking spray
1 cup ( 8 ounces) Kirkland Signature Real Egg
2 tablespoons butter
8 slices sourdough bread
8 slices deli-style provolone cheese
4 slices tomato
1 cup loosely packed arugula
Heat a large nonstick skillet over medium-high heat. Cook pancetta until crisp. Drain pancetta on paper towels; discard grease.
Coat four 6-ounce custard cups with cooking spray. Add ¼ cup Real Egg to each cup. Cook in the microwave on high for 1-2 minutes, or until the eggs are set but still moist.
Melt butter in a large skillet over medium-low heat. Add 4 bread slices. Top each slice with 1 slice cheese, 1 slice tomato, a quarter of the pancetta, 1 cooked egg, a quarter of the arugula, 1 slice cheese and the remaining bread slice.
Cook the sandwiches for 2 minutes. Carefully ;ip the sandwiches and continue to cook until the bread is browned. Makes 4 servings.
¼ cup warm water
½ package active
dry yeast
2 tablespoons sugar,
divided
;⁄; teaspoon salt
1½ cups all-purpose
;our, divided
;⁄; cup unsalted butter,
softened
Cooking spray
½ cup Nutella
hazelnut spread
1 tablespoon water,
for brushing
Using an electric mixer, stir together warm water, yeast, 1 tablespoon sugar and salt. Add ½ cup ;our and butter; mix until blended. Add remaining ;our and mix for 2 minutes. Grease a large bowl with cooking spray and place the dough in it, turning once. Cover with plastic and let stand for 1 hour in a warm place, until doubled in volume. Preheat oven to 375°F. Line a baking sheet with foil or parchment paper.
When the dough has fully risen, punch it down. On a ;oured surface, roll out to a 12-by-16-inch rectangle. Spread evenly with Nutella, leaving a 1-inch band around the edges. Tightly roll into a 16-inch-long log. Brush the ends with a little water, then bring together to form a ring. Transfer to the baking sheet. Slice into 12 buns, cutting only partially through so the buns are still connected. Gently separate the buns. Brush with 1 tablespoon water and sprinkle with 1 tablespoon sugar. Bake for 35-45 minutes, or until golden brown. Serve with fruit. Makes 12 servings.
Breakfasts 25
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