Scricchiolio Signore Muffins 

Beautiful Sunday to stay in bed! 

After sleeping for 12hours, all I had in my mind was a big fat breakfast! But because I have this conflicting feelings and ideas in my head that I want to lose weight and be fit, the 2 sausages, 2 bacon, 2 eggs and 2 toasts fly out of my mind. 

I then rembembered that a few years back I used to make Rachel Khoo’s croque Monsieur muffins on a regular basis! Had a look in my fridge and I didn’t have the ingridients for a traditional croque monsieur, so I had to improvise and make an Italian version with pancetta and mozzarella! 

  
Ingridients:

  • Butter
  • 2 slices of white bread
  • 2 tablespoons of fried chopped pancetta 
  • 2 eggs
  • 2 tablespoons of grated mozzarella cheese
  • 2 tablespoons of whipped double cream
  • Salt and black pepper

Start of for melting a little butter for coating both sides of the bread
Star of my cutting the crusts off the bread and roll the bread with a rolling pin to about half its original thickness. Melt a little of the butter and coat the bread.

Place the slices into the muffin tray to create cup shapes, then add the fried chopped pancetta  into the bottom of each bread cup. Break a raw egg on top of the pancetta – remember to drain off most of the egg white before adding otherwise it will overfill! 

Add one tablespoon of the cream in each cup then add the grated mozzarella  on too until it’s all covered. Cost the edges of the bread cups with some more of the melted butter, it will make it crispy! There’s never enough butter! 

Place in oven at 180C for 15 mins for runny egg or 20mins for firmer egg. 

  

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