This creamy baked egg dish is served slightly undercooked to preserve the egg’s gorgeous, runny yolks. Cooking eggs in the oven is civilized. Rather than playing short order cook, the morning chef can make many servings at once and then sit down with guests to eat. Pancetta is a salty, delightful change from standard bacon but be careful with additional seasoning.
1 tablespoon olive oil
2 slices pancetta, sliced into ½-inch strips
1 tablespoon of finely chopped onion
1 to 1 ½ cups packed greens, such as mustard greens
2 teaspoons cream
1 tablespoon shredded Parmesan cheese
Freshly cracked black pepper
Preheat the oven to 400°F.
Select a small ramekin, approximately 10 ounces, and butter it thoroughly. Place a tablespoon of olive oil in a hot sauté pan and add the pancetta strips. Cook until they are nicely browned, as you would cook bacon. The pancetta is very thin and can easily burn so take care. Remove the cooked pancetta to a paper towel lined plate.
In the drippings, sauté the onion until softened and then add the greens, allowing them to wilt. This should take no more than two minutes. Off the heat, add the pancetta back to the pan and stir to combine the ingredients. Place the greens/pancetta mixture in the bottom of the ramekin and press into the bottom. Break two eggs into the ramekin on top of the greens. Pour the cream over the eggs and sprinkle the Parmesan cheese on top. Season with pepper.
Place the ramekin on a baking sheet and place it in the oven. Bake for 12 to 13 minutes depending on your preference as to the doneness of the yolks. Serve immediately with buttered toast.
KELLY YANDELL is a writer and photographer based in Dallas. She has contributed to Edible Dallas & Fort Worth since 2011. Her website (themeaningofpie.com) celebrates practical dishes and comfort foods, while her photography portfolio can be found at kellyyandell.com. Kelly is an attorney and is the vice president of the Advisory Board of Foodways Texas, an organization founded by scholars, chefs, journalists, restaurateurs, farmers, ranchers, and other citizens of the state of Texas who have made it their mission to preserve, promote and celebrate the diverse food cultures of Texas.