Pancetta Egg Cups

2
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??

Rating:
★★★★★ 3 votes
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

Step-By-Step

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

About Pancetta Egg Cups

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