Directions

1. Preheat oven to 400°F. Line a large baking sheet with foil.

2. Add pancetta slices to baking sheet and cook for 15 minutes, or until desired crispiness. Remove from oven and carefully transfer to a paper towel-lined plate to soak up the excess grease. Chop pancetta into small crumbles and set aside.

3. In a medium saucepan, combine Tomato Basil sauce, heavy cream, and herbs. Simmer over low-medium heat for 10 minutes, stirring frequently to prevent clumping.

4. While the soup is simmering, cut 4 slices of bread. Take 2 of the slices and cut a small hole in the center using the rim of a drinking glass.

5. In a large skillet, heat butter, then add the bread. Brown the bread slices on one side then flip. After flipping, crack an egg into each of the holes you cut. Top the other bread slices with American and mozzarella cheese.

6. Continue cooking until egg is to your liking, then plate the bread with egg facing up. On top, add the bread with cheese facing down. Ladle soup into bowls and top with crumbled pancetta. Dip your egg grilled cheese into the soup and enjoy!