This recipe takes the comfort of a childhood favorite and adds a gourmet touch with fresh asparagus, crisp pancetta, and medium Gruyere. Works well as a hearty breakfast, brunch, or pretty much any time. —Korie Yankalunas
Make a hole in the bread about 3'' around and set aside. Clean the ends off the asparagus and set aside.
On medium heat with a non stick pan, crisp the pancetta to your desired crispiness. I personally like mine quite crispy. Leave the fat behind in the pan. This will give the bread some of that awesome pancetta flavor.
Melt the butter and blend with the pancetta fat. Take your bread and quickly dip one side in the butter and then flip it on the other. This will make sure both sides get crispy. Crack an egg into each slice to fill the hole. Once you see it's turned white on the pan's side, flip over. Don't over cook the yoke. It is best runny with this recipe.
Once done, remove the toast and add the water and asparagus to the pan. The stalks will quickly become tender. When they are, top the bread with the pancetta, asparagus, and gruyere.
If desired, you can put the slices together to make a massive grilled cheese.