Eggs baked with leek and pancetta

Cooking Eggs Eggs baked with leek and pancetta

They say that breakfast is the most important meal of the day so make it special with these tasty baked eggs.

Lables: Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 180°C. Brush four 185ml (3/4-cup) capacity ovenproof ramekins with oil to lightly grease. Place on a baking tray.
  2. Melt the butter in a medium non-stick frying pan over medium heat until foaming. Add the leek and garlic and cook, stirring, for 3 minutes or until the leek softens. Add the pancetta and cook, stirring, for 2 minutes or until just cooked.
  3. Spoon leek mixture among ramekins and smooth the surface. Top with 1 tablespoon of cream. Carefully break an egg into each ramekin and season with pepper.
  4. Bake in preheated oven for 15 minutes for a medium egg yolk or until cooked to your liking. Remove from oven.
  5. Serve with toasted bread fingers.

If you liked the recipe "Eggs baked with leek and pancetta", tell your friends about it!

Olive oil, to grease
10g butter
1 leek, pale section only, thinly sliced, washed, dried
1 garlic clove, crushed
6 slices Primo Gourmet Selection Pancetta, coarsely chopped
80ml thin cream
4 eggs
Freshly ground black pepper
4 slices rye bread, toasted, buttered, cut into fingers to serve

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
Posted by

Rate the recipe Eggs baked with leek and pancetta

total votes: 1

You may need it

View product

Store Spice Organizer

Check price
Hurry up
View product

Food Storage Container Set

Check price
Hurry up
View product

Cutting Board Set

Check price
Hurry up

No comments