back to recipes
Baked eggs with pancetta
Recipe

Baked eggs with pancetta

Lyndey Milan

Give your brunch an Italian twist and create baked eggs with pancetta. We promise it tastes as good as it looks. 

Prep:
15 min
Cooking:
20 min
Serves:
4
Ingredients Method

 

3 teaspoons (15ml) extra-virgin olive oil

1 small red capsicum (150g), chopped finely

6 slices (100g) pancetta, prosciutto or bacon, chopped finely

100g mushrooms, chopped finely

4 green onions (shallots), chopped finely

2/3 cup (50g) finely grated parmesan cheese

8 eggs

1 tablespoon coarsely chopped fresh flat-leaf parsley

French or Turkish bread or sourdough, sliced & toasted, to serve (optional)

 

  1. Preheat oven to moderately hot (200’C/180’C fan forced). Oil four ¾-cup (180ml) ovenproof dishes.

  2. Heat remaining oil in medium frying pan over medium-high heat; cook capsicum and pancetta, stirring, until capsicum is just tender. Add mushrooms and green onions; cook until mushrooms are just tender. Remove from heat; stir in half the cheese.

  3. Divide capsicum mixture among dishes; break two eggs into each dish. Bake, uncovered, in moderately hot oven 5 minutes. Sprinkle remaining cheese over eggs; bake, further 5 minutes or until eggs are just set. Sprinkle with parsley just before serving.

 

Alternative ideas: replace capsicum, pancetta and mushrooms with:

  • smoked salmon, ricotta and capers, no need to pre-cook just mix and put in ramekins with green onions

  • for a vegetarian option, use olives, halved cherry tomatoes and spinach cooking only long enough to wilt the spinach

  • served with grilled sourdough