Breakfast/Brunch

Baked Eggs with Tomato and Pancetta

Cooking time
Less than 30 mins

Ingredients

  • 1 tomato, quartered
  • 1 teaspoon basil leaves, torn
  • 2 slices pancetta, torn
  • 2 eggs
  • 1 teaspoon snipped chives (optional)
  • 1 tablespoon grated parmesan cheese

Method

Preheat oven to 200oC. Lightly grease a small (400ml) ovenproof dish.

Place the tomato in the dish and sprinkle with basil. Add the pancetta and break the eggs into the middle of the dish. Sprinkle with the chives.

Bake, uncovered for 10 minutes. Sprinkle cheese over the eggs and bake for a further 5 minutes or until the eggs are just set.

Variation

  • Replace pancetta with ham

Rate our single serve recipe

You must be logged in to rate.

Leftover ingredients

  • Pancetta

Recipes for leftovers

Baked Eggs with Tomato and Pancetta
Breakfast/Brunch