Pancetta-baked Eggs With A Minted Pea And Feta Salad
Start your day with a delightful and flavorful meal featuring baked pancetta eggs paired with a refreshing pea and mint salad. These baked eggs are a perfect blend of creamy textures, crispy pancetta, and fragrant basil. Paired with a vibrant pea and mint salad tossed in a zesty lemon dressing, this dish is a feast for both the eyes and the palate. Enjoy this dish served with lavosh bread for a complete and satisfying meal that is sure to impress.
— Constant Cookbook
Ingredients
- , for greasing sunflower oil
- 12 slices pancetta
- 3 free-range eggs
- 125ml/4½fl oz double cream
- 20g/¾oz freshly grated parmesan
- small handful fresh basil
- salt and freshly ground black pepper
- 240g/8½oz frozen peas
- 3 tbsp chopped fresh mint
- 1 lemon
- 2 tbsp olive oil
- 50g/1¾oz baby spinach
- 100g/3½oz feta
- lavosh bread ( flatbreads
Instructions
- For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
- Line each muffin hole with 3 slices of pancetta.
- Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.
- Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
- Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
- Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
- To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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