Eggs Baked with Leek and Panchetta

Ingredients (serves 4)

• Olive oil, to grease
• 10g butter
• 1 (about 200g) leek, pale section only, thinly sliced, washed, dried
• 1 garlic clove, crushed
• 6 slices (about 75g) mild pancetta, coarsely chopped
• 80ml (1/3 cup) thin cream
• 4 eggs
• Freshly ground black pepper
• 4 slices rye bread, toasted, buttered, cut into fingers to serve

Method

1. Preheat oven to 180°C. Brush four 185ml (3/4-cup) capacity ovenproof ramekins with oil to lightly grease. Place on a baking tray.
2. Melt the butter in a medium non-stick frying pan over medium heat until foaming. Add the leek and garlic and cook, stirring, for 3 minutes or until the leek softens. Add the pancetta and cook, stirring, for 2 minutes or until just cooked.
3. Spoon leek mixture among ramekins and smooth the surface. Top with 1 tbs of cream. Carefully break an egg into each ramekin and season with pepper.
4. Bake in preheated oven for 15 minutes for a medium egg yolk or until cooked to your liking. Remove from oven.
5. Serve with toasted bread fingers.