A deliciously hearty breakfast option.
12 Slices White Bread
60g Salted Butter
200g Italian Style Chopped Pancetta
12 Medium Eggs
A little Sunflower Oil
Pre-heat the oven to 200oC/400oF/Gas Mark 6.
Cut 12 circles out of the sliced bread using the cutter.
With a rolling pin, roll out the circles to flatten them.
Melt the butter and using a pastry brush, butter one side of each of the bread discs.
Press them, butter side down into the holes in the tray, to make a bread case.
Cut the tomatoes into quarters, remove the seeds and discard.
Chop each quarter of tomato into four.
Sauté the chopped pancetta in some oil until just going crisp, add the chopped tomato and cook another couple of minutes.
Divide this mixture between the cases.
Carefully crack an egg into each case.
Bake in the oven for 9-10 minutes, until the egg is just set.
Remove from the tin with a round edged knife and serve.