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How to make Eggs baked with leek and pancetta

Yield = 4
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • Olive oil, to grease
  • 10g butter
  • 1 (about 200g) leek, pale section only, thinly sliced, washed, dried
  • 1 garlic clove, crushed
  • 6 slices (about 75g) mild pancetta, coarsely chopped
  • 80ml (1/3 cup) thin cream
  • 4 eggs
  • Freshly ground black pepper
  • 4 slices rye bread, toasted, buttered, cut into fingers to serve

Method

  • Step 1 Preheat oven to 180°C. Brush four 185ml (3/4-cup) capacity ovenproof ramekins with oil to lightly grease. Place on a baking tray.
  • Step 2 Melt the butter in a medium non-stick frying pan over medium heat until foaming. Add the leek and garlic and cook, stirring, for 3 minutes or until the leek softens. Add the pancetta and cook, stirring, for 2 minutes or until just cooked.
  • Step 3 Spoon leek mixture among ramekins and smooth the surface. Top with 1 tablespoon of cream. Carefully break an egg into each ramekin and season with pepper.
  • Step 4 Bake in preheated oven for 15 minutes for a medium egg yolk or until cooked to your liking. Remove from oven.
  • Step 5 Serve with toasted bread fingers.