BUTTERY EGGS WITH PANCETTA AND ROASTED CHERRY TOMATOES

AvatarCaxton magazines staff
Recipes0 Comments 0

BUTTERY EGGS WITH PANCETTA AND ROASTED CHERRY TOMATOES

Inspired by a love of food and decor shopping, stylist Taryne Jakobi decks out her table for the perfect girly brunch

INGREDIENTS

FOR THE BUTTERY EGG:

  • 4 eggs
  • salt and freshly ground
  • black pepper
  • pinch nutmeg
  • 150ml butter, melted

TO SERVE:

  • 300g pancetta slices, cooked until crispy
  • 250g cherry tomatoes on the vine, oven roasted

METHOD

  1. To make the buttery egg: hard boil the eggs. Allow them to cool, then peel.
  2. Mash the eggs with a fork or whizz in a food processor and transfer to a mixing bowl. Season with a dash of nutmeg and salt and pepper.
  3. Pour in the melted butter and mix well. Reheat in the microwave for 1–2 minutes, if desired.
  4. Serve with the crispy pancetta and oven-roasted tomatoes along with the asparagus and salmon.

This recipe serves 4–6 people