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Pancetta Filo Egg Cups by Jane de Graaff

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Preparation time: 15 min
Serves 2 people
5 Average Rating

These pancetta filo egg cups are a crispy, savoury delight that make egg night feel extra special. With jammy eggs nestled in golden filo and salty pancetta, they are perfect for dinner for two, come together in under 20 minutes and cost less than ten dollars. Serve them solo or dress them up as part of a brunch spread for a crowd-pleasing bite.

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Ingredients

  • 6 Australian Eggs
  • 6 sheets filo pastry
  • Olive oil – to brush pastry
  • 6 slices round pancetta
  • 6 teaspoons chutney of your choice
  • 6 teaspoons finely chopped chives

Method

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  1. Brush a 6 cup muffin tin with olive oil and preheat your oven to 180C.
  2. Brush each sheet of filo pastry with a little olive oil and stack them on top of each other. Cut the stacked filo into quarters (rough squares) and distribute them between the greased muffin tin, making sure the edges don’t line up – to create uneven and crispy edges.
  3. Fit a pice of pancetta into each filo lined cup and add a teaspoon of chutney before cracking an egg into each cup.  
  4. Bake for 10-12 minutes, or until the eggs are set to your liking. For firmer eggs cook them a little longer, but I like mine still jammy in the middle. Slip them out of the muffin tin and top with chopped chives. 

Reviews

Overall Rating

Average Rating: 5

1 review

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