Recipe of the week

Pancetta and egg dipping pots

A perfect Valentines Brunch made for sharing. This decadent starter combines the richness of cream and eggs with the salty flavour of pancetta.

Recipe by Gillian Steel, Derbyshire Federation


Serves 2

  • Butter to grease
  • 100g pancetta
  • 2 tablespoons tinned sweetcorn
  • 2 large eggs
  • 4 tablespoons fresh single cream
  • Ground pepper


Preheat the oven to 180◦C/ gas mark 4.

Place a deep baking tray filled with 1 inch of water in the oven to warm.

Lightly grease 2 ramekin dishes.

Fry the pancetta and share between the ramekin dishes. Cover the pancetta with the sweetcorn.

Crack an egg over the sweetcorn.

Pour cream to fill each dish. Grind a little pepper on top.

Place in the water-filled baking tray and place in the oven.

After 20 minutes of cooking lift out of the oven and serve immediately with toasted dipping fingers.

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