Pancetta & grilled pepper egg cups
Background
These pancetta & 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
- 75g smoked lardon or pancetta
- 6 eggs
- 1 grilled pepper ( from jar)
- 1 Tbsp chopped fresh parsley (or basil)
- 2 Tbsp grated cheese ( optional)
Instructions
- 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.
Categories
- Meal Type: - Bake - Breakfast - Brunch - Cupcakes & Muffins - Everyday - Main - Nibbles & Bites - Quick & Easy - Snacks
- Cuisines: - Italian
- Occasions: - Anniversaries - Christmas - Easter - Mothers Day - Parties - Picnic
- Ingredients: - Eggs - Pork
- Health and Diet: - Combination - Dairy Free - Diabetic - Gluten Free - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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