On weekend mornings there is nothing better than a hot breakfast. This recipe is herbaceous, has loads of flavor and texture, and is ready in less than 20 minutes! I like to use individual gratin dishes for this recipe. You can use any low individual oven-safe dish.
Ingredients
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4 teaspoons Herbes de Provence
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1 teaspoon Chef's Grind Black Pepper
8 slices pancetta or bacon
8 Tablespoons heavy cream
4 Tablespoons unsalted butter
1 teaspoon garlic, minced
8 large eggs
8 Tablespoons parmesan cheese, grated
4 slices of bread, toasted
Directions
Set oven to broil and oven rack in the middle position. Place gratin dishes on a rimmed baking sheet.
In a large non-stick sauté pan over high heat, cook pancetta until crispy, about 5 minutes. Remove pancetta to paper towel and set aside.
Add 2 tablespoons heavy cream, 1 tablespoon butter and 1/4 teaspoon garlic to each dish. Broil for 4 minutes or until butter is melted and cream is boiling.
Remove gratin dishes from the oven. In each dish, crack 2 eggs and add 1 teaspoon Herbes de Provence, 2 Tablespoons parmesan cheese, and 1/4 teaspoon Chefs Grind Black Pepper. Return to oven and broil for 4 minutes or until whites are just set.
Serve immediately with pancetta and toast.
Recipe Note
Half and half or whole milk can be substituted for the heavy cream.
