Baked Eggs

This easy Baked Eggs recipe is loaded with flavor from salty pancetta, melty provolone, and fresh peas!

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Place 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. 2In 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. 3To 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. 4In a medium bowl, whisk eggs, cream, mustard, parsley, salt, and pepper. Stir in the cooked shallot. Divide mixture evenly among the 6 ramekins.
5. 5Reserve 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. 6Remove 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. 7Return 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. 8Garnish with freshly ground black pepper and a bit of chopped parsley. Let sit for a few minutes before serving.