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.
PANCETTA BAKED 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.