Uova al Piatto alla Parmigiana

seabass

Now before y’all get intimidated by the Italian name, understand that this dish is simply Baked Eggs, a traditional Italian breakfast. What part of Italy? I’m not so sure, but it’s so good that it really doesn’t matter. So easy, it should become a mainstay in your brunch/breakfast repetoire.

  • 6 eggs
  • 2 slices of pancetta, diced
  • 6 Tablespoons grated Parmesan or Romano cheese
  • 2 Tablespoons butter
  • salt and freshly ground pepper (to taste)
  • Fresh Basil leaves (for garnish…and not shown in the pic, as I was too lazy to walk three blocks to grocery store)

Preheat oven to 400° F. Butter or oil an 8 or 9 inch glass pie pan (or similar baking dish).

Break eggs into dish, and season with salt and pepper. Add pancetta to the whites of the eggs, trying to avoid placing the strips on the yolks.

Sprinkle cheese over eggs, covering as completely as possible. Dot with pats of butter. Cover the dish (aluminum foil works fine), and bake for 7-10 minutes, or until the whites have set and sheese has melted. Remove from oven and allow to set for 5 minutes to finish cooking.

Serves 4


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