Pancetta nests with parmesan egg cream

Name: Pancetta nests with parmesan egg cream
Cook time: 40 min
Total time: 40 min
Yield: 6
Ingredients: 7-10 Tbsp Fat (f. d. mould); 9 discs Pancetta (Italian air-dried bacon; alternatively bacon); 75 g Parmesan (piece); 4-6 Stem(s) Basil; 5 Eggs (Gr. M); 150 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; baking paper

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 6

7-10 Tbsp Fat (f. d. mould)
9 discs Pancetta (Italian air-dried bacon; alternatively bacon)
75 g Parmesan (piece)
4-6 Stem(s) Basil
5 Eggs (Gr. M)
150 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
baking paper

Directions

1
Grease six troughs (approx. 5 cm Ø) of a muffin tray and line them with 6 discs of pancetta. Halve the remaining pancetta slices. Grate the cheese. Wash and finely chop the basil.
2
Whisk eggs and cream. Season with a little salt and pepper. Stir in cheese and basil. Spread the egg cream into the hollows. Put the remaining bacon slices on baking paper. Put everything in a hot oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
3
manufacturer) Bake for 20-25 minutes. Remove nests from the hollows and garnish with the crispy bacon slices. Serve with rocket salad and bread.