Pancetta Egg Cups
This is written to fill a muffin tin. Of course you can make less. But, why??
12 slicepancetta (thin slices)
6 ozextra sharp white cheddar, grated
12fresh basil leaves, chiffonaded (very thinly sliced)
How to Make Pancetta Egg Cups
- 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.