- 1/3 cup Marzetti® Champagne Vinaigrette
- 3 oz Pancetta, thinly sliced
- 4 oz Goat cheese, sliced into 4 pieces
- 3 tbsp Panko crumbs
- 2 tbsp Olive oil
- 2 Avocados, pitted & sliced
- 1 Tomato, diced
- 5 oz Arugula & spinach
- 4 Large eggs
- 1 tbsp Vegetable oil
Preheat the oven to 400° F.
Place pancetta on a sheet pan with sides and bake 6 to 8 minutes or until the pancetta is crisp. Cool and break the pancetta into small pieces. Reduce the oven temperature to 350° F. Coat both sides of the goat cheese slices in panko breadcrumbs. Place on an oiled baking tray, drizzle with olive oil and place in the oven for 5 minutes to warm.
In a mixing bowl, combine the tomato, avocados and salad greens and toss with Marzetti® Champagne Vinaigrette. Divide the salad mixture among four plates.
Heat 1 tbsp. oil in a non-stick skillet and cook the eggs to your preference (fried, sunny side up or scrambled.) Place the eggs on the plates with the salad. Sprinkle crumbled pancetta over each salad and place the warm goat cheese on top of greens. Serve with Sister Schubert’s® Yeast Dinner Rolls that have been sliced and toasted.