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.
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
manufacturer) Bake for 20-25 minutes. Remove nests from the hollows and garnish with the crispy bacon slices. Serve with rocket salad and bread.