Quick & Easy

Pancetta and eggs

pancetta and eggs



1.Preheat oven to 200°C/180°C fan-forced. Grease four holes of 12-hole (1/3-cup/80ml) muffin pan.
2.Line each of the muffin pan holes with 2 slices of the pancetta, overlapping to form a cup shape. Divide onion among pancetta cups. Break one egg into small bowl then slide it into a pancetta cup; repeat with remaining eggs.
3.Bake, uncovered, about 10 minutes or until eggs are just cooked and pancetta is crisp around the edges. Carefully remove from pan; serve with toast.

Pancetta, an Italian unsmoked bacon, can be used, sliced or chopped, as an ingredient in recipes rather than eaten on its own. It’s also great used as a pizza topping.


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