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Eggs baked with leek and pancetta
Eggs baked with leek and pancetta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Elevate breakfast with delicious baked eggs.
Ingredients:
  • Olive oil, to grease
  • 10g butter
  • 1 (about 200g) leek, pale section only, thinly sliced, washed, dried
  • 1 garlic clove, crushed
  • 6 slices (about 75g) mild pancetta, coarsely chopped
  • 80ml (1/3 cup) thin cream
  • 4 eggs
  • Freshly ground black pepper
  • 4 slices rye bread, toasted, buttered, cut into fingers to serve
Instructions:
  • Preheat your oven to 180°C. Lightly grease four 185ml (3/4-cup) capacity ovenproof ramekins with oil and place them on a baking tray.
  • In a medium non-stick frying pan over medium heat, melt butter until it foams. Sauté leek and garlic for 3 minutes until leek softens. Add pancetta and cook for 2 minutes until just cooked.
  • Divide the leek mixture evenly into ramekins and spread it out. Pour 1 tablespoon of cream over each. Crack one egg into each ramekin and sprinkle with pepper to taste.
  • Place in a preheated oven for 15 minutes (for a medium egg yolk) or until it reaches your desired level of doneness. Take out of the oven.
  • Accompany with crisp, golden toast soldiers.

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