Quick & Easy

Baked eggs with pancetta

Baked eggs with pancetta



1.Preheat oven to moderately hot (200°C/180°C fan-forced). Oil four ¾-cup (180ml) ovenproof dishes.
2.Heat oil in medium frying pan; cook capsicum and pancetta, stirring, until capsicum is just tender. Add mushroom and onion; cook, stirring, until onion just softens. Remove from heat; stir in half of the cheese.
3.Divide capsicum mixture among dishes; break two eggs into each dish. Bake, uncovered, 5 minutes. Sprinkle remaining cheese over eggs; bake for 5 minutes or until eggs are just set. Sprinkle with parsley just before serving.

This is the perfect brunch dish for entertaining, asyou don’t have to stand over it while it cooks.The capsicum mixture can be prepared ahead.


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