Make your Sunday brunch a hit with these cheesy bread cups filled with scrumptious pancetta and perfectly baked eggs.
With this recipe, you can make your Sunday brunch extra special, served next to a healthy green salad. Or also you can wow your guests at your next party. These cups make an elegant and satisfying finger food. Why not prepare it this Sunday for your Superbowl party?!? You will no be disappointed.
Here are a few suggestions for you. Make sure you have large enough slices of bread, so that the bread can hold the filling inside. And it's better if the slices are cut thin, so there is more space inside. Also I suggest super thin pancetta or bacon, which cooks faster and it's easier to bite into. And you should use small or medium eggs. A large egg might over-spill, when you use a regular sized muffin cup.
Ingredients: to make 6 cups, serving 2 or 3
- 6 slices of bread
- 3 tablespoons of shredded mozzarella
- 6 cage-free, organic small or medium eggs
- 3 slices of pancetta, or thin cut bacon
- salt and pepper
1. Preheat the oven to 375 degrees. Remove the crust from the bread and place one slice in each muffin cup, pressing it down with your fingers. Don't worry if the bread breaks on the bottom, just press it down and it will be fine. I used a silicone mold, so no greasing is required. If you are not, make sure to grease with a little bit of butter the bottom and sides of the cup.
2. Sprinkle each bread slice with about half tablespoon of shredded mozzarella, pushing down with your fingers or spoon. We need to keep as much space as possible in the cup for the egg. Wrap half slice of pancetta around the edge. Add the egg, trying not to break the yolk. It might overflow if the egg is too big... don't worry! I will just lose some of the white, but it will look perfect at the end. Medium or small eggs work better in this recipe.
3. Sprinkle with salt, and pepper. Remember the pancetta or bacon tends to be salty. Bake for about 20 minutes for a soft egg, 25 minutes for a fully cooked egg.