Ingredients
1 tablespoon extra-virgin olive oil
3 ounces pancetta, cut into narrow strips
6 ounces brussels sprouts, trimmed and thinly sliced lengthwise
Coarse salt and freshly ground pepper
2 large eggs
Dijon mustard, for spreading
2 ciabatta rolls, split and toasted
Preparation
Heat 2 teaspoons oil in a large cast-iron or nonstick skillet over medium-high. Add pancetta and cook, stirring occasionally, until beginning to brown and render fat, 2 to 3 minutes. Add brussels sprouts; season with salt and pepper. Cook, stirring occasionally, until sprouts are crisp-tender, about 5 minutes. Transfer to a plate; cover to keep warm.
Reduce heat to medium. Swirl in remaining 1 teaspoon oil. Crack eggs into skillet, season with salt and pepper, and fry until whites are set but yolks are still runny, 3 to 4 minutes.
Spread Dijon onto split sides of rolls. Divide sprouts and pancetta evenly between bottom halves of rolls. Top with eggs.
