Ingredients
- 2 Tablespoons Shredded Cheddar Cheese
- 2 Eggs
- 2 Strips of Bacon, Cooked & Crumbled
- 1 Tablespoon Ricotta Cheese
- 1 Pear, Thinly Sliced
- 1/4 Cup Pancetta, Baked & Chopped
- 1 Teaspoon Honey
- 1 Tablespoon Grape Jelly
- 1 Tablespoon Peanut Butter
- 4 Strawberries, Halved
Instructions
- Preheat the oven to 425 degrees. Place the pancetta (we bought the pre-chopped kind) on a parchment lined baking sheet and allow to bake for 7-10 minutes or until crispy. Remove from the heat and set aside.
- Place the bacon on a skillet and cook at low to medium heat until crispy. Remove from the heat and crumble, set aside.
- While the bacon is cooking, spray another skillet with cooking spray and place a medium sized cookie cutter in the center. Crack a single egg into the cookie cutter (this will keep your egg round). Allow to cook, sunny side up until it reaches its desired level of doneness. Repeat this step with another egg.
- While the eggs are cooking, toast three English Muffins (6 halves). Spread peanut butter on two halves, ricotta on two halves and sprinkle the remaining two halves with shredded cheddar cheese.
- Place the crumbled bacon on the shredded cheddar cheese, followed by each egg.
- Spread jelly on top of the peanut butter and garnish with four strawberry slices.
- Place the sliced pear (we used a Mandolin to get really thin slices) on top of the ricotta, followed by the pancetta and drizzle with honey.
- Serve for lunch, breakfast or dinner!
Notes
RECIPE BROUGHT TO YOU BY GLITTER AND BUBBLES
Glitter&Bubbles | www.glitterandbubbles.com