Breakfast PLT (Pancetta, Lettuce & Tomato)

1. 1

   In a small saucepan over medium heat, bring the mustard and 1/4 cup water to a simmer.

2. 2

   Whisk in the goat cheese until combined.

3. 3

   Set aside; the mixture will thicken as it cools.

4. 4

   Toast the mini bagels until golden brown and crispy.

5. 5

   Set aside.

6. 6

   In a medium nonstick skillet, heat 1 teaspoon of the olive oil over medium heat.

7. 7

   Add 4 slices of the pancetta and cook until golden brown and crispy on both sides, 2 to 3 minutes per side.

8. 8

   Drain the pancetta on paper towels.

9. 9

   Repeat with the remaining pancetta.

10. 10

    Heat the remaining 1 teaspoon olive oil in a small frying pan over medium-low heat.

11. 11

    Crack 4 quail eggs into the pan, sprinkle with salt and pepper, and cook until the whites are set but the yolks are still runny, 2 to 3 minutes.

12. 12

    Remove to a plate and repeat with the remaining eggs.

13. 13

    To build the PLT: Spread each bagel half with 1 tablespoon of the goat cheese sauce.

14. 14

    Layer with a slice of pancetta, a slice of tomato, and some arugula.

15. 15

    Top the whole thing with a fried quail egg and a grind of freshly ground black pepper.

16. 16

    Serve.

* Per serving · 4 servings · Values may vary.