Pancetta Egg Cups

Name: Pancetta Egg Cups
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 12
Cuisine: Italian
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

By Beth Renzetti
@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 votes5

Comments:

10 Comments

Serves:

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
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How to Make Pancetta Egg Cups

Step-by-Step

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