Pancetta, Radicchio & Soft Egg Toasts

Rustic and satisfying, these toasts layer crisp pancetta, tender radicchio, and a jammy egg over crusty bread—simple, savory, and perfect any time of day.

Ingredients:
4 slices Pain au Levain bread
3–4 ounces pancetta, diced
1 small head radicchio, sliced into ribbons
1 tablespoon olive oil
4 eggs
1 teaspoon fresh thyme leaves
1 tablespoon fresh parsley, chopped
Sea salt and freshly cracked black pepper
Shaved Parmesan or Pecorino
Drizzle of olive oil or balsamic

Method:
1. Toast slices of bread until golden and crisp. Set aside.

2. In a skillet over medium heat, cook pancetta until crisp. Remove with a slotted spoon and set aside. In the same pan, add olive oil if needed. Add radicchio and cook for 2–3 minutes until slightly wilted but still vibrant. Season with salt and pepper.

3. In a separate pan, cook eggs to your liking—soft yolks (fried or poached) work best here.

4.  Layer sautéed radicchio onto each slice of toast, followed by pancetta. Top with an egg. Sprinkle with fresh herbs, cheese if using, and a drizzle of olive oil or balsamic.