Pancetta-baked eggs with a minted pea and feta salad

1. 1

   For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.

2. 2

   Line each muffin hole with 3 slices of pancetta.

3. 3

   Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.

4. 4

   Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.

5. 5

   Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.

6. 6

   Mix the peas, mint, lemon juice and olive oil in a bowl until well combined.

7. 7

   To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.

1 serving ≈ 205 g

Nutrition values are estimates. - means data is unavailable.