Baked Eggs

Ingrédients

• 1 tablespoons unsalted butter
• 6 ounces diced pancetta
• 1/2 cup diced shallot
• 12 large eggs
• 1/2 cup heavy cream
• 1/2 teaspoon dried mustard
• 2 tablespoons chopped Italian parsley, (plus a bit more for garnishing)
• 3/4 teaspoon Morton kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup fresh peas
• 6 ounces provolone cheese, (shredded)
• fresh pea pods, (split in half lengthwise, for garnish if desired)

Préparation

1. 1

   Place oven rack in upper third of oven. Preheat to 350°F. Lightly butter the insides of 6 ramekins that are 5" in diameter and 1" tall. Place ramekins on a large rimmed pan and set aside.

2. 2

   In a nonstick skillet over medium heat, cook pancetta until chewy-crisp, stirring regularly. Remove pancetta from skillet to a paper towel-lined plate. Discard all but 1 tablespoon of fat from the skillet.

3. 3

   To the same skillet, add the shallot and cook until softened, stirring often. If the shallot starts to brown before it is softened, turn down the heat a bit. Remove shallot to a plate.

4. 4

   In a medium bowl, whisk eggs, cream, mustard, parsley, salt, and pepper. Stir in the cooked shallot. Divide mixture evenly among the 6 ramekins.

5. 5

   Reserve a bit of the pancetta for the tops of the eggs, and then divide the remaining pancetta among the 6 ramekins. Reserve a bit of the peas and cheese for the tops of the eggs, and then divide the remaining among the 6 ramekins. Give the mixture in each ramekin a little stir with a spoon and then place pan of ramekins in the oven. Bake for 15 minutes.

6. 6

   Remove pan of ramekins from oven and top each ramekin with reserved cheese, then reserved pancetta and peas. Add a split fresh pea pod, if desired.

7. 7

   Return pan of ramekins to oven and bake for an additional 5 minutes or so. The eggs should be just softly set and the cheese on top melted, with nothing overly browned.

8. 8

   Garnish with freshly ground black pepper and a bit of chopped parsley. Let sit for a few minutes before serving.