Description
Poaching the eggs in heavy cream on a bed of garden vegetables layered with crispy pancetta and topped with parmesan cheese creates an extraordinary special occasion brunch dish.
Ingredients
Scale
- 3 13 mm. slices Pancetta, diced
- 1 clove Garlic, finely chopped
- 2 Green Onions, mostly white parts, sliced thin
- 2 Baby Bella Mushrooms, thinly sliced
- 1 Plum Tomato, diced
- 170 grams Organic Baby Spinach
- 14.3 grams Fresh Basil, slivered or chopped
- 4 Eggs
- 113.4 grams Organic Heavy Cream
- 56.7 grams Shredded Parmesan
- EVO spray for baking dish
Instructions
- Preheat oven to 190c
- Heat a small skillet over medium heat and add pancetta. Stir often to insure that the pieces do not stick to the pan or each other. Cook until crispy, about 4 minutes.
- Remove pancetta with a slotted spoon onto paper towel to adsorb excess fat.
- Pour half of the fat out of the pan.
- Add garlic, green onions and mushrooms to the pan and stir for about 2 minutes.
- Add tomato, basil and spinach to the pan and cook, stirring, until the spinach is wilted. This will take about a minute.
- Spray a small ceramic Gratin Dish lightly with EVO.
- Place the vegetable mixture in an even layer over the bottom of the baking dish.
- Sprinkle it evenly with the pancetta.
- Carefully break the eggs into the baking dish in a line across the dish.
- Pour the heavy cream over the eggs.
- Sprinkle with a good sea salt and freshly ground pepper.
- Sprinkle the parmesan cheese evenly over the top of the cream and eggs.
- Bake for 25 minutes on a rack in the center of the oven.
- Serve over English muffins, toast, biscuits or even bagels!
- Prep Time: 12 mins
- Cook Time: 25 mins