Spinach and Parmesan Toast With Pancetta & Egg

This easy breakfast dish combines the delicious flavors of our Spinach & Parmesan Dip made with Greek Yogurt, pancetta (feel free to sub good ol’ American bacon), and eggs. Great way to fuel up for the day! This recipe is also delicious with Spinach Artichoke & Parmesan Dip & Spread made with Greek Yogurt, or Spinach Artichoke & Parmesan Dip & Spread. Another delicious recipe from Foxes Love Lemons.

Ingredients

• 1 slice pancetta
• 1 egg
• 2 tablespoons Spinach & Parmesan Dip made with Greek Yogurt
• 1 slice whole wheat bread, toasted
• Fresh chives, chopped, for garnish (optional)
• Paprika, for garnish (optional)

Instructions

1. In small nonstick skillet, cook pancetta over medium heat 4 to 6 minutes or until crisp, turning once. Transfer pancetta to small plate and return skillet to heat.
2. Crack egg into skillet and cook 4 to 6 minutes or until white is cooked through but yolk is still soft.
3. Meanwhile, place Spinach & Parmesan Dip made with Greek Yogurt in small microwave-safe bowl and microwave 30 seconds. Place toast on plate and spread with dip. Top with egg and pancetta. Sprinkle with chives and paprika, if desired. Serve immediately.

Find more delicious recipes by visiting Foxes Love Lemons.