Ingredients


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








Method


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

New Low FODMAP Recipes
Low FODMAP Recipe and Gluten Free Recipe - Pancetta-baked eggs
*We recommend the help  of a registered dietician
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