Breakfast muffins.
Cook time: 12 mins | Prep time: 10 mins | Serves: 12
Ingredients.
12 slices or pancetta, thinly sliced
12 free range eggs
12 grape tomatoes, cut in half
4 parsley stalks, finely sliced
Method.
1. Preheat oven to 180°C fan forced (350°F). Use a 12-hole muffin tray and grease well.
2. Line the 12 holes with a piece of pancetta.
3. Crack an egg into each hole. Place 2 halves of the cherry tomato into each hole, sprinkle parsley and cracked pepper.
4. Bake for 12 minutes.
Cooking Notes:
Pancetta eggs will last up to 3 days in the fridge. Warm for 10 seconds in the microwave to reheat. Squash into a roll or have on its own.
