Pancetta baked eggs with minted peas

Pancetta baked eggs with minted peas

Try this simple but impressive brunch recipe for something different yet so familiar.

Ingredients for 4 people:

  • sunflower oil, for greasing
  • 12 slices pancetta
  • 3 free-range eggs
  • 50g freshly grated parmesan
  • small handful fresh basil leaves, torn
  • salt and freshly ground black pepper
  • 240g of fresh or frozen peas
  • mint infused olive oil
  • 1 lemon
  • Slice of flat bread, toast or other bread of your choice

Recipe:

  1. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a 12-hole muffin tray.

  2. Line each muffin hole with 3 slices of pancetta.

  3. Whisk the eggs, most of the parmesan and basil leaves together in a bowl. Season, to taste, with salt and freshly ground black pepper.

  4. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.

  5. Meanwhile, for the peas, cook them for 3 minutes in boiling water, or until softened.

  6. Mix the peas, mint infused olive oil and lemon juice in a bowl until well combined.

  7. To serve, divide the peas between your 4 serving plates, grating a tiny bit of parmesan over the top. Serve the baked eggs alongside with the bread.

Skills

Posted on

04/05/2017