Individual ramekins of Baked Eggs with Pancetta, Provolone, and Peas are sure to make brunchers happy!
Fresh snap peas are one of my favorite vegetables. Ever since I was a kid, helping out in the (huge!) garden on the farm, I’ve found them delightful. I can remember picking so many peas that Mom would let us girls turn on one of our favorite TV shows to keep us occupied while we shelled them. And the reward was a huge bowl of peas for the supper table.
Do you know how fun it is to run your fingers through a big bowl of fresh peas? And then to be able to eat those sweet little nuggets to your heart’s content?!
Our daughter Tessa picked out a packet of peas to plant in our own garden two years ago that produced peas with an extra long pod that was super crisp and juicy, with big sweet peas inside. We ate them, pod and all…incredibly snackable! So we planted the same variety again last spring. But we had a terrible year with critters getting over, under, and through our fencing, and ended up with not one pea plant. Every single sprout was chewed off, right down to the ground. Needless to say, I was NOT happy. Nor was Tessa. So at the end of last season we fortified our fencing. Please wish us luck in our garden this year. We want to eat fresh peas!
This recipe for Baked Eggs with Pancetta, Provolone, and Peas contains a beautiful little list of ingredients that every springtime brunch should embrace. Can you just imagine how wonderful this will taste with peas picked fresh from the garden?!