Pancetta-baked eggs with a minted pea and feta salad
Method
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For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
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Line each muffin hole with 3 slices of pancetta.
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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.
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Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
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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.
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Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.
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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.
Ingredients
For the baked pancetta eggs
- sunflower oil, for greasing
- 12 slices pancetta
- 3 free-range eggs
- 125ml/4½fl oz double cream
- 20g/¾oz freshly grated parmesan
- small handful fresh basil leaves, torn
- salt and freshly ground black pepper
For the pea and mint salad
- 240g/8½oz frozen peas
- 3 tbsp chopped fresh mint
- 1 lemon, juice only
- 2 tbsp olive oil
- 50g/1¾oz baby spinach leaves
- 100g/3½oz feta, crumbled
- lavosh bread (flatbreads), to serve
Shopping List
Pancetta-baked eggs with a minted pea and feta salad
Fruit and vegetables
Cooking ingredients
Dairy, eggs and chilled
Meat, fish and poultry
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