Pancetta nests filled with egg and feta cheese

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 100 g Pecorino cheese (hard cheese like Ossau Iraty or Etorki)
  • 3-4 Stem(s) Basil
  • 4 Eggs (size M)
  • 200 g Whipped cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp grated nutmeg
  • 10 thin slices of Pancetta (or Coppa)
  • 100 g Rocket
  • 1 TABLESPOON White wine vinegar
  • 1 TABLESPOON Olive oil
  • 7-10 Tbsp Sugar

Directions

  1. 1

    Grate cheese. Wash basil, shake dry, pluck leaves from 3 stems and cut into small pieces. Mix eggs and cream. Season with salt, pepper and a little nutmeg. Add cheese and basil

  2. 2

    Grease 4 muffin troughs and lay them out with 2 pancetta slices each, overlapping slightly, to form a nest. Pour the egg mixture into the moulds and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-30 minutes

  3. 3

    Cut the remaining pancetta slices in half and fry them in a pan without fat until crispy. Take them out and let them drip off on kitchen paper. Wash the rocket and shake dry. Season with vinegar, salt, pepper and a little sugar, fold in oil. Mix with the rocket. Remove pancetta nests from the hollows. Arrange nests and salad and garnish with basil and crispy pieces of pancetta

Nutrition Facts

KCAL
370 kcal
CARBS
3 g
FATS
33 g
PROTEINS
15 g