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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.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Resting Time 4 hours
Total Time 30 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 75 g smoked lardon or pancetta
  • 6 eggs
  • 1 grilled pepper from jar
  • 1 Tbsp chopped fresh parsley or basil
  • 2 Tbsp grated cheese optional

Method
 

  1. Fry the pancetta in a pan until crispy, then transfer them to a plate.
  2. Use the pancetta fat to grease a the holes in a muffin tin.
  3. Set the oven temperature to 180°C.
  4. Drain, wipe then thinly slice the grilled peppers.
  5. 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.
  6. Spoon the mixture into the muffin holes then bake for 15-20 minutes, until golden.
  7. 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.