How to Prepare

1. Preheat your oven to 375°F (190°C).

2. Cut the Chabata or baguette into five sections, creating openings for the eggs. Carefully open up each section, creating pockets to hold the filling.

3. In a frying pan, cook the diced Italian bacon or Pancetta until it's browned and crispy. Set aside.

4. Place the cut Chabata sections on a cookie sheet lined with parchment paper. Coat the bread with a generous amount of extra virgin Italian olive oil. Sprinkle French gray sea salt over the oiled bread.

5. Splash a bit of tomato pomodoro sauce into each bread pocket.

6. Crack one egg into each bread pocket.

7. Distribute the cooked Pancetta evenly among the bread pockets. Place slices of mozzarella cheese over each egg.

8. Place the filled bread in the preheated oven and bake at 375°F (190°C) for approximately 15-20 minutes or until the eggs are cooked to your liking.

9. Allow the Breakfast Chabata to cool for a few minutes. Cut the Chabata into individual portions and serve, dipping the bread into the runny egg yolk for added flavor.

10. Dive into the delightful Breakfast Chabata inspired by family traditions and made with love.