Sandwiches with fried eggs, tomatoes, cheese sauce and bacon

Ingredients:

• 1 tbsp. grainy mustard
• 110 g fresh goat cheese at room temperature
• 4 mini bagels, cut into pieces
• 2 tsp extra-virgin olive oil
• 8 thin slices pancetta
• 8 quail eggs at room temperature
• 2 plum tomatoes, sliced ​​into 0.5cm thick rounds.
• 1 cup young arugula

Preparation:

1. In a small saucepan, combine mustard and 1/4 cup water and bring to a boil over medium heat. Stir in goat cheese until smooth. Set aside; the mixture will thicken as it cools.
2. Toast mini bagels until golden brown and crisp. Set aside.
3. In a medium nonstick skillet, heat 1 teaspoon of olive oil over medium heat. Add 4 slices of pancetta and fry until golden brown and crisp on both sides, 2–3 minutes per side. Drain the pancetta on paper towels. Repeat with the remaining pancetta.
4. In a small skillet, heat the remaining 1 teaspoon of olive oil over medium-low heat. Gently tap the top of the quail egg to crack the shell, then pour the egg out of the hole into the skillet. Crack the remaining eggs, season with salt and pepper, and cook until the whites are set but the yolks are still runny, 2–3 minutes. Transfer to a plate and fry the remaining eggs.
5. Spread each bagel half with 1 tablespoon of goat cheese sauce. Top with a slice of pancetta, a tomato slice, and some arugula. Top with a fried egg and season with pepper. Serve.