Baked Pancetta Egg Cups

Baked Pancetta Egg Cups

Serves 6-8

Ingredients

12 round slices of Pancetta                               1 1/2 cups egg whites

1 tbsp. milk                                                           6 ounces baby spinach, washed and chopped

½ medium onion minced                                   1 tbsp. fresh parsley, minced

1 tsp. fresh thyme, minced                                1/8 tsp. cayenne pepper

½ tsp. fresh ground black pepper                    1/8 tsp. freshly grated nutmeg

1 tbsp. unsalted butter                                       1 tbsp. olive oil

¾ cup grated cheese (like Parmesan, Cheddar, Gruyere)

Method

Preheat oven to 375*F.

Lightly butter or using cooking spray, coat a  non-stick 12 cup muffin pan.

Line each cup with a slice of Pancetta.

Set aside.

In a preheated sauté pan, melt butter and oil together.

Over medium heat, sauté the spinach, onions and herbs until softened, about  5-7 minutes.

Season spinach mixture with pepper, cayenne pepper and nutmeg, set aside.

In a large mixing bowl, combine the egg whites and milk.

Mix until slightly frothy.

Set aside.

Using a teaspoon, spoon some of the spinach mixture into each Pancetta lined cup.

Place a tablespoon of cheese on top of the spinach layer.

Fill each cup with enough egg white mixture to fill 2/3 of the way up the sides.

Bake in preheated oven for 20-25 minutes, turning the pan front to back after 12 minutes.                                             

Egg cups are done when the Pancetta is crispy and the eggs are set.

Allow to set up for 2 minutes before using an offset spatula to carefully remove the egg cups from the pan.

Garnish 2 or 3 cups per serving with fresh herbs.

Serve with sliced melon or berries, a slice of whole wheat toast or whole grain English muffin half.

Recommended beverage:

Cantaloupe Spritzer

Puree the flesh of ½ half cantaloupe in a food processor.

Strain the juice into a 2 cup liquid measure.

Add ¼ cup freshly squeezed lime juice to the cantaloupe puree.

Add enough water to equal 2 cups of fruit juice mixture and gently stir to mix well.

In a 1 gallon pitcher, pour one bottle of sparkling wine, ½ cup orange flavored liquor, 12 ounces sparkling water or seltzer and the fruit juice mixture.

Pour into champagne flutes and garnish with mint sprig.

Omit the sparkling wine and orange liquor and increase the seltzer to 2 liters for a refreshing non-alcoholic version of this spritzer.

Bon Appétit!

Developed by Alice Anne Barbo  www.thecooksconcern.blogspot.com