Ingredients

• sunflower oil
• for greasing
• 12 slices pancetta
• 3 free-range eggs
• 125ml/4½fl oz double cream
• 20g/¾oz freshly grated parmesan
• small handful fresh basil leaves
• torn
• salt and freshly ground black pepper
• 240g/8½oz frozen peas
• 3 tbsp chopped fresh mint
• 1 lemon
• juice only
• 2 tbsp olive oil
• 50g/1¾oz baby spinach leaves
• 100g/3½oz feta
• crumbled
• lavosh bread (flatbreads)
• to serve

Directions

• For the baked pancetta eggs
• preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
• Line each muffin hole with 3 slices of pancetta.
• Whisk the eggs
• cream
• parmesan and basil leaves together in a bowl until well combined. Season
• to taste
• with salt and freshly ground black pepper.
• Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes
• or until the eggs are just set.
• Meanwhile
• for the pea and mint salad
• pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain
• then refresh in cold water.
• Mix the peas
• mint
• lemon juice and olive oil in a bowl until well combined.
• To serve
• divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.