Pancetta-baked eggs with a minted pea and feta salad recipe
 This is an easy and stylish way to do bacon and eggs. Turn it into proper brunch with a fresh pea and feta salad. sunflower oil, for greasing12 slices pancetta3 free-range eggs125ml/4½fl oz double cream20g/¾oz freshly grated parmesansmall handful fresh basil leaves, tornsalt and freshly ground black pepper sunflower oil, for greasing 12 slices pancetta 3 free-range eggs 125ml/4½fl oz double cream 20g/¾oz freshly grated parmesan small handful fresh basil leaves, torn salt and freshly ground black pepper 240g/8½oz frozen peas3 tbsp chopped fresh mint1 lemon, juice only2 tbsp olive oil50g/1¾oz baby spinach leaves100g/3½oz feta, crumbledlavosh bread (flatbreads), to serve 240g/8½oz frozen peas 3 tbsp chopped fresh mint 1 lemon, juice only 2 tbsp olive oil 50g/1¾oz baby spinach leaves 100g/3½oz feta, crumbled lavosh bread (flatbreads), to serve Method For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.Line each muffin hole with 3 slices of pancetta.Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper.Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray. For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray. Line each muffin hole with 3 slices of pancetta. Line each muffin hole with 3 slices of pancetta. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Whisk the eggs, cream, parmesan and basil leaves together in a bowl until well combined. Season, to taste, with salt and freshly ground black pepper. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set. Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water. Meanwhile, for the pea and mint salad, pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. Mix the peas, mint, lemon juice and olive oil in a bowl until well combined. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta. Serve the baked eggs alongside with the lavosh bread.