Pancetta Egg Cups
6 thin slices of pancetta or several slices of streaky bacon
1 cup of onions, finely diced
your choice for fresh herbs, finely chopped
your choice of cheese (gruyere, goats cheese, cheddar), grated
6 large organic eggs, at room temperature
Preheat oven to 375 F
Pan fry the pancetta or bacon until translucent, set aside on paper towels to cool
Add the diced onions to the bacon fat int he pan and saute until cooked and slightly caramelised, set aside to cool
Line a muffin tin with a round of parchment paper on the bottom and then line the tins with the bacon trying not to leave any holes
Divide the cooked onions evenly at the bottom of the bacon-lined muffin tins, then add the grated cheese and then the chopped herbs
Break one egg into each cup and top with sea salt and pepper.
Bake on the bottom rack of the oven for 15 to 20 min until the eggs set.
Remove from oven and let rest for a few minutes before removing them from the cups with an offset spatula. Serve immediately.
Chef Notes: You can cook the bacon and line the muffin tins the night before