Ingredients: to make 6 cups (serving 2 or 3)
6 slices of bread
about 3 tablespoons of shredded mozzarella
6 cagefree, organic small or medium eggs
6 slices of pancetta, or thin cut bacon
salt and pepper
Preparation time: 40 minutes
Directions:
1. Preheat the oven to 375° F (190° C). Remove the crust from the bread slices.
2. Flatten the bread slices with a rolling pin.
3. Place each slice in each muffin cup, pressing it down with your fingers. Don’t worry if
the bread breaks on the bottom, it will be fine. I used a silicone mold, so no greasing is
required. If you are not, make sure to spray or grease with a little bit of butter the bottom
and sides of the cup.
4. Sprinkle the bottom of each bread cup with about half tablespoon of shredded
mozzarella.
5. Wrap a slice of pancetta around the edge.
6. Add the egg, trying not to break the yolk. It might overflow if the egg is too big… don’t
worry! Medium or small eggs work better in this recipe.
7. Sprinkle with salt, and pepper. Remember the pancetta or bacon tends to be salty so
don’t use too much salt. Bake for about 20 minutes for a runny egg, 25 minutes for a fully
cooked egg.
Serve immediately and eat as fast as you can. Buon appetito!