Pancetta Egg Cups

Beth Renzetti

By
@elmotoo

I found this on the blog Mom Foodie & credit the original recipe to Robin Gagnon. I have changed it up a bit to accommodate personal tastes & preferences. Wow. Everyone deserves to splurge every now & then! Posted for the Italian part of our Culinary Quest tour, 2014.

This is written to fill a muffin tin. Of course you can make less. But, why??


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Comments:

Serves:

12

Prep:

5 Min

Cook:

10 Min

Method:

Bake

Ingredients

cooking spray
12 slice
pancetta (thin slices)
12
eggs
6 oz
extra sharp white cheddar, grated
12
fresh basil leaves, chiffonaded (very thinly sliced)
12 slice
toast

Directions Step-By-Step

1
Preheat oven to 375F. Spray muffin tin with cooking spray.
2
Line each muffin cup with a slice of pancetta. Break an egg into each pancetta lined cup. Sprinkle each with 1/2 oz cheddar.
3
Bake 7-10 minutes or until eggs are fully set.
4
Gently & carefully pop each egg cup out (a spoon or chopstick is helpful for this), and place on top of toast.
5
Top with basil & serve.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Italian
Other Tag: Quick & Easy