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
- 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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