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.

Recipe «Eggs baked with leek and pancetta» presented in category Recipes / Eggs, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.