Here’s a versatile egg dish that works equally well for breakfast or for dinner: high-quality protein, healthy fat, and a big pile of vegetables all conveniently finished in the same pan. And it’s easy to adjust for very different appetites at the same table: just give each person as many eggs as they’re hungry for. Add the fast prep time, and you’ve got a winner for any meal when the clock is ticking but you still want something tasty to eat.
The only part of the recipe that might be tricky is finding a good pancetta. Pancetta is a type of cured pork – like other cured meats, it’s perfectly Paleo-friendly if the ingredients are all healthy, but you’ll need to check the package for sugar, preservatives, and other junk. It’s worthwhile finding a high-quality brand, though, because the pancetta really adds a delicious flavor to the whole recipe. It’s that irresistible combination of smoky and salty, with plenty of healthy animal fat along for the ride: pancetta gives bacon some serious competition in the taste department.
The recipe calls for a big pile of greens, but you don’t have to be tied down to spinach specifically. Don’t be shy about replacing it with arugula, chard, or any other leafy greens that you like. They’re all extremely nutritious, and this is a recipe that was made to be modified: figure out exactly how you like it, and you’ll always have an easy “emergency meal” ready to go when you need one.
Baked Eggs with Pancetta And Mushrooms Recipe
Add to Meal Plan
- 8 eggs;
- 2 cups thinly sliced mushrooms;
- ½ bell pepper, chopped;
- 1 red onion, diced;
- 2 garlic cloves, minced;
- 10 oz. chopped spinach;
- 4 to 6 oz. good quality pancetta sliced into thin cubes;
- Cooking fat;
- Sea salt and freshly ground black pepper;
- Preheat your oven to 450F.
- Melt 1 tbsp. of cooking fat in a large skillet placed over a medium-high heat.
- Stir in the red onions and garlic and cook until soft (about 4 minutes).
- Add the mushrooms and bell pepper and cook until soft and tender (about 5 minutes).
- Stir in the spinach and cook for another few minutes, until the greens are wilted, and season to taste with salt and pepper.
- Spread the vegetables evenly across the bottom of a baking dish.
- In the same skillet as before add the pancetta and cook, stirring, until the pancetta is browned and lightly crispy on the outside.
- Sprinkle the pancetta over the vegetables in the baking dish.
- Make 8 small holes in the mushroom and pancetta mixture. Gently crack the eggs into the holes and season to taste.
- Bake in the oven until the egg whites are cooked and the yolks are just starting to set but are still runny, about 8 to 10 minutes.
- Serve warm.