sunflower oil, for greasing
12 slices pancetta
3 free-range eggs
125ml/4½fl oz lactose free double cream
20g/¾oz freshly grated parmesan
small handful fresh basil leaves, torn
salt and freshly ground black pepper
For the baked pancetta eggs, preheat the oven to 180C/350F/Gas mark 4 and grease 4 holes of a12-hole muffin tray.
Line each muffin hole with 3 slices of pancetta.
Whisk the eggs, lactose free cream, parmesan and basil leaves together in a bowl until well combined.
Season, to taste, with salt and freshly ground black pepper.
Divide the mixture among the muffin holes and bake in the oven for 10-12 minutes, or until the eggs are just set.
Recipe adapted from: Good Food