Pancetta Egg Cups with Scallion & Parmesan

Spring has sprung in Sydney and this Sunday afternoon was gorgeous. I thought I'd make a couple small dishes for a tasty but low-calorie lunch. I know I've seen a similar recipe somewhere but I can't recall where. But I've recently been reading a book on food flavour pairings and know that eggs go well with pancetta, scallions, and parmesan. So here's a good breakfast or light lunch recipe.

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You'll need:

  • 4 slices of round pancetta
  • 4 eggs
  • 1 bunch of scallions, thinly chopped
  • 1 handful grated parmesan
  • pinch salt and pepper

Preheat the oven to 190C. Spray a muffin pan with olive oil spray and place a piece of pancetta in four of the pan's cups. Crack an egg in each one and add a pinch of salt and pepper. Bake for 10 minutes.

When you remove them from the oven sprinkle on the scallions and parmesan. If you've done them just right they will be light and oozy. Bon apetit!

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