Croutons with Parmesan, pancetta and eggs

Ingredients:

• 8 slices of white country bread, 2 cm thick.
• 8 large eggs
• 3/4 cup milk
• 1.25 cups finely grated Parmesan (about 110 g)
• 1/4 cup chopped parsley
• 3 tbsp. l. olive oil
• 110 g thinly sliced ​​pancetta (8-12 slices)
• 6 cups arugula
• 1 - 2 tablespoons aged balsamic vinegar or balsamic glaze

Preparation:

1. Place the baking sheet in the oven and preheat to 120°C. In a baking dish, beat 4 eggs with milk, 1/4 cup cheese, parsley, 1/2 teaspoon salt, and a small amount of ground pepper.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the pancetta and cook, turning, until crisp, 4–5 minutes. Place the bacon slices on paper towels to absorb excess fat, and set the remaining bacon in the skillet aside.
3. In another large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Place the bread in the egg mixture and let it coat, turning once (about 1 minute). Place 4 slices of bread in the skillet and sprinkle each with 1 tablespoon of cheese. Fry until golden brown on the bottom (about 2 minutes).
4. Flip and sprinkle each piece of bread with 1 tablespoon of cheese. Cook until golden brown and crispy on the bottom, about 2 minutes. Flip again and cook until the cheese is melted, about 1 more minute. Transfer to a baking sheet to keep warm, and repeat with the remaining bread and cheese.
5. Heat the bacon fat in a frying pan over medium heat. Crack in the remaining 4 eggs and cook until the whites are set (about 3 minutes). Divide the croutons among plates and top with the fried eggs. In a bowl, toss the arugula with the remaining 1 tablespoon of olive oil and pinches of salt and pepper. Add to the croutons on the plates. Drizzle with balsamic vinegar and season with pepper.