pancetta egg cups

Name: Pancetta Egg Cups
Prep time: 5 min
Cook time: 10 min
Yield: 12
Cuisine: Italian
Ingredients: - cooking spray; 12 slice(s) pancetta (thin slices); 12 - eggs; 6 ounce(s) extra sharp white cheddar, grated; 12 - fresh basil leaves, chiffonaded (very thinly sliced); 12 slice(s) toast

(3 RATINGS)

14 Pinches 2 Photos

Beth Renzetti

Updated on Aug 10, 2014

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??

Rate

prep time 5 Min

cook time 10 Min

method Bake

yield 12 serving(s)

Ingredients

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

How To Make pancetta egg cups

Step 1

Preheat oven to 375F. Spray muffin tin with cooking spray.

Step 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.
Step 3

Bake 7-10 minutes or until eggs are fully set.
Step 4

Gently & carefully pop each egg cup out (a spoon or chopstick is helpful for this), and place on top of toast.
Step 5

Top with basil & serve.
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