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Cuisine Magazine Recipes

Pancetta Egg Cups

Posted on : 29-10-2015

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Ingredients

3 thin deli slices Pancetta (1 oz.)
2 egg whites (lightly beaten)
½ ounce sharp cheddar
1-2 fresh basil leaves (chiffonade = thinly sliced)
1-2 slices of toast

Instructions

Preheat oven to 375 degrees.
Coat muffin tins with cooking spray.
Line each muffin cup with a slice of Pancetta.
Scoop some egg white into each cup, leave room for cheese.
Top with crumbed sliced sharp cheddar.
Bake for 5-7 minutes, until eggs are fully set.
Gently pop each egg cup out (a spoon or chopstick is helpful for this), and place on top of toast.
Top with basil & serve.

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