Baked Eggs
Yield: 6 servings
This easy Baked Eggs recipe is loaded with flavor from salty pancetta, melty provolone, and fresh peas!
Ingredients
- 1 tablespoons unsalted butter
- 6 ounces diced pancetta
- ½ cup diced shallot
- 12 large eggs
- ½ cup heavy cream
- ½ teaspoon dried mustard
- 2 tablespoons chopped Italian parsley, plus a bit more for garnishing
- ¾ teaspoon Morton kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup fresh peas
- 6 ounces provolone cheese, shredded
- fresh pea pods, split in half lengthwise, for garnish if desired
Instructions
- Place oven rack in upper third of oven. Preheat to 350°F. Lightly butter the insides of 6 ramekins that are 5" in diameter and 1" tall. Place ramekins on a large rimmed pan and set aside.
- In a nonstick skillet over medium heat, cook pancetta until chewy-crisp, stirring regularly. Remove pancetta from skillet to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the skillet.
- To the same skillet, add the shallot and cook until softened, stirring often. If the shallot starts to brown before it is softened, turn down the heat a bit. Remove shallot to a plate.
- In a medium bowl, whisk eggs, cream, mustard, parsley, salt, and pepper. Stir in the cooked shallot. Divide mixture evenly among the 6 ramekins.
- Reserve a bit of the pancetta for the tops of the eggs, and then divide the remaining pancetta among the 6 ramekins. Reserve a bit of the peas and cheese for the tops of the eggs, and then divide the remaining among the 6 ramekins. Give the mixture in each ramekin a little stir with a spoon and then place pan of ramekins in the oven. Bake for 15 minutes.
- Remove pan of ramekins from oven and top each ramekin with reserved cheese, then reserved pancetta and peas. Add a split fresh pea pod, if desired.
- Return pan of ramekins to oven and bake for an additional 5 minutes or so. The eggs should be just softly set and the cheese on top melted, with nothing overly browned.
- Garnish with freshly ground black pepper and a bit of chopped parsley. Let sit for a few minutes before serving.
Nutrition Information:
Serving: 1 Calories: 496kcal Carbohydrates: 6g Protein: 24g Fat: 41g Saturated Fat: 19g Polyunsaturated Fat: 19g Cholesterol: 440mg Sodium: 708mg Fiber: 1g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.