2 tbsp olive oil
8 thin slices pancetta
Salt and pepper, to taste
4 whole grain English muffins, toasted
1½ tbsp mayonnaise
1½ tbsp basil pesto
4 slices provolone
4 slices tomato
1 cup shredded radicchio
1. Heat 1 tbsp oil in a large non-stick skillet set over medium heat. Add pancetta; cook for 1 minute per side or until golden brown. Transfer to paper towel lined plate to drain.
2. Add remaining oil to the skillet. Reduce heat to medium low. Add eggs and cook for 2 to 3 minutes for sunny-side up eggs or to preferred doneness. Season eggs with salt and pepper.
3. Combine mayonnaise and pesto. Spread pesto mixture evenly on each of the 4 muffin halves. Add pancetta, tomato, provolone, fried egg and shredded radicchio and top with remaining muffin halves.
Nutritional information is available at Produce Made Simple.