Egg And Cheese Pancetta Nests Recipe

Name: Egg And Cheese Pancetta Nests
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 None eggs; 1 cup heavy cream; 4 oz hard cheese, grated; 3-4 stalks basil, leaves chopped, plus more for garnish; 1 pinch grated nutmeg; 10 thin slices pancetta; 1/2 cup mustard; 1 tbsp white wine vinegar; 1 tbsp olive oil; 2 cups arugula

Servings: persons

4 None eggs
1 cup heavy cream
4 oz hard cheese, grated
3-4 stalks basil, leaves chopped, plus more for garnish
1 pinch grated nutmeg
10 thin slices pancetta
1/2 cup mustard
1 tbsp white wine vinegar
1 tbsp olive oil
2 cups arugula

1
Preheat the oven to 400u00b0F. Mix the eggs and cream in a bowl. Season to taste and add the cheese, basil and nutmeg.
2
To assemble the nests, line 4 greased ramekins with 2 overlapping slices of pancetta each and pour the egg mixture on top. Bake for 20-30 mins.
3
Meanwhile, cut the remaining pancetta slices in half and cook them briefly in a small dry frying pan. Remove from the pan and drain them on paper towels.
4
For the salad, mix the mustard, vinegar and olive oil and toss with the arugula. Remove the nests from the ramekins and serve them with the salad, garnished with basil and warm pancetta.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 None eggs, 1 cup heavy cream, 4 oz hard cheese, grated, 3-4 stalks basil, leaves chopped, plus more for garnish, and more.

Yes, Egg And Cheese Pancetta Nests falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Egg And Cheese Pancetta Nests

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