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.