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
For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a 12-hole muffin tray.
Line each muffin hole with 3 slices of pancetta.
Whisk the eggs, most of the parmesan and basil leaves together in a bowl. Season, to taste, with salt and freshly ground black pepper.
Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
Meanwhile, for the peas, cook them for 3 minutes in boiling water, or until softened.
Mix the peas, mint infused olive oil and lemon juice in a bowl until well combined.
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.