Pancetta and Eggs

1 - Breakfast, Low Carb & Diabetes, Main

Cook Time: 20 min Servings: 4 Source:

Ingredients

8 slice pancetta (120g)

2 green onions, sliced thinly

4 eggs

4 thick slices white bread, toasted

Directions

1 Preheat oven to 200°C/180°C fan-forced. Grease four holes of 12-hole (1/3-cup/80ml) muffin pan.

2 Line each of the muffin pan holes with 2 slices of the pancetta, overlapping to form a cup shape. Divide onion among pancetta cups. Break one egg into small bowl then slide it into a pancetta cup; repeat with remaining eggs.

3 Bake, uncovered, about 10 minutes or until eggs are just cooked and pancetta is crisp around the edges. Carefully remove from pan; serve with toast.

Notes

Pancetta, an Italian unsmoked bacon, can be used, sliced or chopped, as an ingredient in recipes rather than eaten on its own. It’s also great used as a pizza topping.