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Scrambled eggs in pancetta cups

JENNIFER ROBERTS/jennifer roberts The Globe and Mail

Use spicy pancetta if you like heat. Make sure it is thinly sliced.

Servings: Six

Ready time: 20 minutes


12 thin slices pancetta

¼ cup butter, room temperature

12 eggs

Salt and freshly ground pepper

½ cup kale sprouts or other sprouts


Preheat oven to 425 F.

Place a round of pancetta into a mini muffin cup. Repeat to make 12 cups. Bake until pancetta is crisp, about 5 to 10 minutes. Drain and dry off on paper towels.

Heat 2 tablespoons of the butter in skillet over medium-low heat. Whisk eggs in a bowl and season with salt and pepper.

Add eggs to skillet reserving about ¼ cup. Slowly whisk eggs until softly scrambled, about 4 minutes. They should be quite smooth with some eggy curds in them. Add in the remaining egg mixture and butter and whisk together. Cook until just incorporated.

Place eggs in pancetta cups on a bed of lentils and garnish with sprouts.

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