Baked Eggs with Potatoes and Pancetta

This recipe is really an easy dish idea that you can adapt depending on what you have on hand. Today, it was fingerling potatoes, crispy pancetta, a hint of cream and some Parmesan cheese. Serve it with a simple green salad and dinner is served!

These are the types of meals I never get tired of. When all deadlines seem to pile up at the same time, the one thing I try never to take out of my schedule is a home-cooked meal. It really does give you that extra boost of energy, recharges your batteries and relaxes you in the process. I guess the kitchen really is therapeutic in that way - it's the one place where most of your worries momentarily disappear leaving you with a wonderfully comforting homemade meal.

Baked Eggs with Potatoes and Pancetta
Serves 2

2 eggs
2 tablespoons of heavy cream
6 cooked fingerling potatoes
1 tablespoon of finely diced pancetta
2 tablespoons of freshly grated Parmesan
A small handful of finely chopped flat leaf parsley

Preheat your oven to 400F. Take out 2 individual-sized ramekins. Dice the potatoes into bite-size pieces. Place a pan on medium heat and add the finely diced pancetta. Saute for 3-4 minutes or until the pancetta is just cooked and crispy. Remove from the heat and drain excess fat using paper towels.

Divide the potatoes, pancetta and cream between the ramekins and spread into an even layer. Crack an egg into a small bowl and pour over the potatoes and pancetta. Do the same for the 2nd ramekin. Season with a little salt and pepper (not too much as the pancetta and Parmesan are quite salty). Top with the Parmesan.

Bake for 25 minutes or until the egg is just set. If the yolks start cooking faster than the whites, cover with aluminum foil until the eggs are set. Garnish with a sprinkle of parsley. Enjoy!