Pancetta-baked eggs with a minted pea and feta salad Recipe

Pancetta-baked eggs with a minted pea and feta salad Recipe

  • 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
  • 240g/8½oz frozen peas
  • 3 tbsp chopped fresh mint
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 50g/1¾oz baby spinach leaves
  • 100g/3½oz feta, crumbled
  • lavosh bread (flatbreads), to serve
  1. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
  2. Line each muffin hole with 3 slices of pancetta.
  3. 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.
  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 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.
  6. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
  7. 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.
Recipe of the Day|