Friday, January 7, 2011

Gluten Free Friday: Pancetta Baked Eggs

These are my favourite weekend breakfast food by far. I keep promising to have everybody over so I can make them (so far, I've only been having them at mum and dad's place), which hasn't yet happened but it will. I like long breakfast catch-ups.

You can also make vegetarian versions of these - instead of using pancetta, line the muffin tin with baking paper and place crumbled feta and sundried tomato in the bottom before cracking the egg over the top.

Serves 4

4 eggs
8-12 strips of pancetta

1. If you have a non-stick muffin tray, ignore this step, but otherwise - lightly grease a muffin tray with olive oil (the spray kind works well)

2. Line the muffin tray with pancetta to make a "wrapper" for the egg.

3. Break the egg into the pancetta and bake at 220C for ten minutes.

1 comment:

alyrah said...


Also, are you eating normal bread with that? :P Cheater.