BLT Deviled Eggs

Pan fry pancetta cubes until crisp. Transfer to a paper towel-lined plate and set aside.

To boil eggs, cover in 1 1/2 inches water in a heavy saucepan, bring to a rolling boil. Remove from heat and let sit covered for 15 minutes.

Let eggs cool. Peel eggs and halve lengthwise. Remove yolks and mash in a bowl with a fork. Add mayonnaise and mustard and mix with the egg yolks. Add your pancetta cubes, saving a little for garnish. Season with salt and pepper.

Halve tomatoes horizontally and put in the egg white cavities, in place of egg yolks. Fill a pastry bag with yolk mixture and pipe onto the egg whites.

Combine arugula and olive oil in your blender to create the arugula oil. Add enough oil to liquify and break down the arugula. Pour through a sieve to remove the arugula pieces and collect the oil in a bowl below.

To serve, drizzle the plate with arugula oil and place the eggs on top. Garnish with remaining pancetta cubes and salt and pepper to taste.