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Serves 2

Ingredients
2 x-large (56g) eggs, please use free-range
2 slices pancetta (sub. turkey bacon, lite ham or bacon)
1 shallot, finely chopped
1 tablespoon basil, finely chopped
1 cloves garlic, finely chopped
1 teaspoon olive oil or oil spray
2 tomatoes, halved
1 tablespoon balsamic vinegar

bread for toast (optional)

Equipment
1 muffin tray
knives
chopping board
brush for greasing holes

Preheat oven to 200ºC/400ºF

Using a pastry brush and oil or spray oil lightly grease 4 holes in a muffin tray.

Place a slice of pancetta on the bottom of 2 holes. Sprinkle in the shallots on top of each slice. Crack an eggs one at a time into a glass and poor each into each hole on top of the pancetta and shallots. Season with salt and pepper.

In the remaining 2 holes place the tomato halves (you may need to use extra holes if you have large tomatoes). Lightly brush on a little olive oil and sprinkle with chopped garlic and basil. Season to tastes with salt and pepper.

Place the muffin tray in the oven for 10 minutes. If you are making the bacon and eggs to eat cold cook them for a further 1-3 minutes until yolks are firm.

Serve on toast if desired.

Other ingredients that work well using the muffin tray method include small cans of baked beans, and chopped mushrooms with a sliver of butter, balsamic and seasoning. Vegetarians, this works just as well with mock-bacon.

Nutritional Information per serve (recipe makes 2 serves)
Energy: 165kCal, 690kJ
Fat: 9.3g (2.4g saturated, 238mg Chol.)
Carbs: 8.4g, Fibre: 1.9g, Net-carbs: 6.5g
Protein: 12.8g

Does not include toast

This entry was posted on Monday, February 12th, 2007 at 2:51 pm and is filed under Low-Carb, Low-Fat, Pork, quick, breakfast. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.