Egg and Pancetta on Toasted Bread

By MJH

These cute bread cups have it all: perfectly baked egg, crispy-at-the-edges pancetta, and melted cheesy center.
All over a golden toasted bread cup.
Make 6 cups (serving 2 or 3)

Ingredients

• 6 slices of bread
• 3 about 3 tablespoons of shredded mozzarella
• 6 cage-free, organic small or medium eggs
• 6 slices of pancetta, or thin cut bacon
• Salt and pepper

Details

Adapted from cookingwithmanuela.blogspot.com

Preparation

Step 1

Preheat the oven to 375° F (190° C).
Remove the crust from the bread slices.
Flatten the bread slices with a rolling pin.

Place each slice in each muffin cup, pressing it down with your fingers. Don't worry if the bread breaks on the bottom, it will be fine. If you use a silicone mold, no greasing is required. If you are not, make sure to spray or grease with a little bit of butter the bottom and sides of the cup.

Sprinkle the bottom of each bread cup with about half tablespoon of shredded mozzarella.

Wrap a 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! Medium or small eggs work better in this recipe.

Sprinkle with salt, and pepper.
Remember the pancetta or bacon tends to be salty so don't use too much salt.
Bake for about 20 minutes for a runny egg, 25 minutes for a fully cooked egg.

Serve immediately. Buon appetito!