Monday, 26 November 2012

Recipe: Serge Dansereau's baked eggs in crusty bread with pancetta

Oeuf en croûte de pain...

Every member of the family will love these crusty rolls. They are filling and great for breakfast on a winter’s day before venturing out for a game of soccer or a walk in the park (or to warm up the day after a chilly firework display).

Ingredients - serves 4

8 slices stringy pancetta or thin bacon
4 crusty bread rolls (rosetta rolls are ideal)
125 g butter
8 free-range eggs

Preheat the oven to 160 C
Place the sliced pancetta or bacon on a baking tray lined with baking paper. Roast in the oven for 15-20 minutes, until crispy, making sure to check the slices regularly to prevent them from burning. Keep warm.

Cut the tops off the rolls and scoop out most of the soft bread. Melt half of the butter and brush the inside of the rolls. Set the rolls on a baking tray and crack two eggs into the holes in each roll. Slice the thin piece of the remaining butter and set on the top of each egg to prevent them from overcooking. Bake for about 10 minutes, or until the white of the egg is firm.

Serve the rolls in flat bowls with the pancetta and season with salt and pepper.

Variations: After you have brushed the rolls with melted butter you can line them with slices of ham or Gruyère cheese, or fill the bottom of the roll with sautèe spinach or garlic mushrooms.

For this and more delightful Gallic recipes, see 'French Kitchen' by Serge Dansereau (Aurum Press)

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