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
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
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