Pancetta-baked eggs with a minted pea and feta salad
This is an easy and stylish way to do bacon and eggs. Turn it into proper brunch with a fresh pea and feta salad.
Ingredients
For the baked pancetta eggs
- sunflower oil, for greasing
- 12 slices pancetta
- 3 free-range eggs
- 125ml/4½fl oz double cream
- 20g/¾oz freshly grated parmesan
- small handful fresh basil leaves, torn
- salt and freshly ground black pepper
For the pea and mint salad
Method
For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
Line each muffin hole with 3 slices of pancetta.
Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. 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 pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.
