Breakfast Sandwich with Pancetta, Eggs and White Bean Salsa

Breakfast Sandwich with Pancetta, Eggs and White Bean Salsa
  • Prep Time: 15
  • Total Time: 20
  • Servings: 4

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About this Recipe

Serve this satisfying sandwich with Italian flavours for weekend breakfasts or even as a quick breakfast-for-dinner main dish.


Breakfast Sandwich:
4 slices Villaggio® Sesame Bread, toasted (and buttered, if desired)
8 slices crispy cooked pancetta
4 scrambled eggs
White Bean Salsa:
1 can (540 mL) cannellini beans or white kidney beans, drained and rinsed
3/4 cup (175 mL) quartered cherry tomatoes
1/4 cup (60 mL) diced red onion
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) olive oil
2 tbsp (30 mL) chopped fresh parsley
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper


White Bean Salsa: Toss together beans, tomatoes, onion, lemon juice, oil, parsley, oregano, salt and pepper. Let stand for 10 minutes to develop flavours.

Breakfast Sandwich: Top each slice of bread with 2 slices pancetta, scrambled eggs and 1/4 cup (60 mL) White Bean Salsa, reserving re-maining salsa for another use.

Tip: Use White Bean Salsa as a filling or as a side salad for burgers, grilled cheese or burritos.


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