Heat 1 Tbs butter in a skillet over medium and add pancheta and 2 buns. Cook until buns are toasted on one side and one side of the pancheta is crispy and add another Tbs of butter and flip and crisp and toast the other side. Remove toast to a plate and pancheta to paper towels and add another Tbs of butter to the pan and crack two eggs in. Season eggs with sea salt and fresh cracked pepper to taste and cook until your liking. I flip once at the end and serve on top of toast with a side of pancetta.
This is the skillet I use and love:
For the low carb bun recipe click here or press play below.