This is one of my all time favorite breakfast/brunch recipes ever!

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Serves 4

  • 8 slices pancetta
  • 8 eggs
  • 8 tablespoons cream
  • salt and pepper
  • freshly minced chives
  1. Cook the pancetta until crispy in a dry pan.
  2. Place the pancetta in 4 one cup sized ramekins.
  3. Crack two eggs in each ramekin and add two tablespoons cream to each, salt, pepper and chives.
  4. Bake at 375F until they stop jiggleing when you move them, about 12 minutes.


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