PANCETTA BAKED EGGS

This is a delicious recipe to have for breakfast. Serve it with some toast or with a sliced tomato on the side or some mixed lettuce leaves, or just by itself.....

INGREDIENTS

8-12 slices of pancetta (depending on size)
3 big eggs
1/2 cup (125ml) greek yoghurt or cream
1/4 cup (20g) grated Parmesan
1 Tbsp torn basil leaves
sea salt & cracked black pepper
olive oil for greasing

METHOD:
Preheat the oven to 180°C.
Grease 4 1-cup (250ml) or 6 1/2-cup (125ml) capacity muffin tins with olive oil. Line them with 2-3 slices of pancetta to cover the base and sides.

Whisk together the eggs and the yoghurt.

Add the parmesan, the basil, salt and pepper and mix well.

Pour mixture into the pancetta lined tins.

Bake in the oven for 20 minutes or until the eggs are just set. (If you are using a 6 1/2-cup capacity muffin tins, only bake for about 12 minutes.)

Serve straight away.

Makes 4-6

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