Pancetta-Baked Eggs with a Minted Pea and Feta Salad

An easy, stylish brunch featuring savory pancetta-lined baked eggs served with a refreshing mint, pea, and feta salad.

High Protein Gluten Free Pancetta Eggs Brunch

Estimated Nutrition

Calories

522.1

kcal / serving

2088.4 kcal total

Carbs

16.3g

per serving

65.1 g total

Fat

41.1g

per serving

164.2 g total

Protein

22.1g

per serving

88.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

free-range

125

Double Cream

Parmesan

freshly grated

100

Feta

crumbled

Fruits

piece

Lemon Juice

juice only

GrainsCereals

piece

Lavosh Bread

to serve

Meat

slice

Pancetta

NutsSeeds

handful

Basil

torn fresh leaves

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

tbsp

Mint

chopped fresh

OilsFats

unit

Sunflower Oil

for greasing

tbsp

Olive Oil

Vegetables

240

Peas

frozen

Baby Spinach

leaves

Method

Preheat the oven to 180°C and grease 4 holes of a muffin tray.

Line each greased muffin hole with 3 slices of pancetta.

Whisk eggs, cream, parmesan, and basil together in a bowl and season.

Divide the egg mixture into the muffin holes and bake for 10-12 minutes until set.

Soak frozen peas in boiling water for 2 minutes, then drain and refresh in cold water.

Mix the prepared peas with mint, lemon juice, and olive oil in a bowl.

Plate the spinach, top with pea salad and feta, and serve with baked eggs and lavosh.