This is one of my all time favorite breakfast/brunch recipes ever!
- Cook the pancetta until crispy in a dry pan.
- Place the pancetta in 4 one cup sized ramekins.
- Crack two eggs in each ramekin and add two tablespoons cream to each, salt, pepper and chives.
- Bake at 375F until they stop jiggleing when you move them, about 12 minutes.
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