Method

Sandwich

Prepare crispy pancetta

Heat a small skillet over medium. Add the pancetta and cook, stirring occasionally, until browned and crisp, about 4–6 minutes. Transfer to a paper towel-lined plate to drain.

Wilt spinach

In the same skillet used for pancetta (wipe out excess grease leaving a thin film), add 1 tsp olive oil and heat over medium. Add spinach and a pinch of salt and sauté 1–2 minutes until just wilted. Remove and keep warm.

Toast brioche buns

Butter the cut sides of the brioche buns. In a clean skillet over medium heat, place buns cut-side down and toast until golden and slightly crisp, about 1–2 minutes. Remove and set aside.

Season ricotta

In a small bowl, stir the ricotta with lemon zest (if using), 1/2 tsp salt, 1/4 tsp black pepper and the fresh thyme leaves until smooth and slightly airy. If using fig jam, fold in 1 tablespoon for a sweet-savory ricotta, or reserve jam to spread on bun.

Cook eggs

Heat a nonstick skillet over medium-low and add a small dab of butter. Crack the two eggs into the skillet and cook sunny-side up until whites are set but yolks are still runny, about 3–4 minutes. If you prefer, baste lightly with the hot butter for top doneness. Season with salt and pepper.

Assemble sandwich

Spread an even layer (about 2 tbs) of the seasoned ricotta on the bottom bun. Top with wilted spinach (about 1/2 cup), then lay the fig ham slices evenly, add the crispy pancetta, and carefully place the cooked eggs on top. If using extra fig jam or fresh sliced figs, add them atop the ricotta or eggs for brightness. Finish with a sprinkle of black pepper and place the top bun.

Serve

Slice sandwich in half if desired and serve immediately while eggs are warm and yolks runny. Note: This sandwich is intended to be served before 3pm.

Ricotta & Fig Egg’wich Recipe