Pancetta and grilled pepper egg cups
These pancetta and grilled pepper egg cups are perfect for a special breakfast or brunch – such as anniversaries, Valentin’s Day, Mother’s Day or New Year’s Day – or you can serve them as party nibbles with a glass of Prosecco. In the summer I like to take them to picnics too.
Ingredients
Method
- Fry the pancetta in a pan until crispy, then transfer them to a plate.
- Use the pancetta fat to grease a the holes in a muffin tin.
- Set the oven temperature to 180°C.
- Drain, wipe then thinly slice the grilled peppers.
- Lightly beat the eggs in a bowl, add the pancetta and pepper slices. Combine, then add the chopped herbs, cheese (if used) and ground pepper.
- Spoon the mixture into the muffin holes then bake for 15-20 minutes, until golden.
- Let them cool in the tin for a couple of minutes (they will collapse slightly), then serve with a crispy salad and fresh bread on the side.