Name: Pancetta & grilled pepper egg cups
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
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)

Pancetta & grilled pepper egg cups

1 Jan 2020

by Dinna

Prep Time

5 minutes

Cook Time

25 minutes

Total Time

30 minutes

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.