Baked Eggs in Pancetta With Hollandaise Sauce

I find breakfast tricky.  I’m not a morning person.  Decision making is not at its best for me when I first drag myself out of bed.  I find most cereals too sweet or boringly repetitive.  Eggs would be a favourite choice but it is not in me most mornings to bother to cook myself a breakfast.

ImageThese little beauties, however, are very easy and very delicious.  Maybe not an everyday breakfast but certainly something to look forward on the weekend or any lazy morning at home.

Line a ramekin with some pancetta.  Crack an egg or two into the pancetta lining.  Sprinkle with salt and pepper and shove into the oven at around 180 degrees or whatever temperature you can be bother to set the dial to at that time of the morning.  While they are cooking use your trusty Thermomix to make some hollandaise sauce.  The recipe in the Everyday Cookbook is ridiculously easy and comes out perfectly.  No need for any tweaks there.  Toss some bread in the toaster and by the time its done your eggs should be perfectly set (runny yolks, opaque whites, crispy line of pancetta around the top).  Pour hollandaise sauce into the ramekins, slice buttered toast into soldiers (or not, if you don’t like breakfast to be fun), receive coffee from barista/husband and decide the world is not so bad.


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