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MARKET STREET BLT* Recipe

Name: The Herb Boxs MARKET STREET BLT* Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: American
Ingredients: 4 slices Pancetta; 2 large Eggs; 1 cup Ricotta cheese; 1 large Tomato; 2 cups Wild arugula; 2 buns Brioche bun; 1 cup Roasted red peppers; 1 cup Mayonnaise; 1 clove Garlic clove; 1 tbs Lemon juice; 1 tsp Salt; to taste Black pepper; 2 cups Assorted seasonal fruit

Inspired by The Herb Box

Time30m

Serves2

crisp pancetta, fried egg, ricotta, tomato, wild arugula, roasted red pepper aioli on a brioche bun served with market fruit

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Ingredients

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BLT Components

4 slices Pancetta

2 large Eggs

1 cup Ricotta cheese

1 large Tomato

2 cups Wild arugula

2 buns Brioche bun

Roasted Red Pepper Aioli

1 cup Roasted red peppers

1 cup Mayonnaise

1 clove Garlic clove

1 tbs ReaLemon lemon juice

1 tsp Celtic sea salt

to taste black pepper

Market Fruit

2 cups Assorted seasonal fruit

Method

Preparing the Aioli

Make the Aioli

In a blender, combine roasted red peppers, mayonnaise, garlic clove, lemon juice, salt, and black pepper. Blend until smooth and creamy. Adjust seasoning to taste. Set aside.

Cooking the Pancetta and Eggs

Cook Pancetta

In a skillet over medium heat, cook the pancetta until crispy. Remove and drain on paper towels.

Fry the Eggs

In the same skillet, fry the eggs sunny-side up or to your preferred doneness. Season with salt and pepper.

Assembling the BLT

Build the Sandwich

On the bottom half of the brioche bun, spread a generous amount of ricotta cheese. Layer with crispy pancetta, sliced tomato, wild arugula, and the fried egg. Drizzle with roasted red pepper aioli. Top with the other half of the brioche bun.

Serving

Serve with Market Fruit

Serve the Market Street BLT with a side of assorted seasonal fruit.

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