Butternut & Squash Soup

Baked Eggs with Pancetta & Shredded Potato Nests

Ingredients:

3 large white potatoes, peeled and quartered

1-tablespoon vegetable oil

1-tablespoon butter, melted

˝ teaspoon paprika

6 slices of pancetta

6 large eggs

1 1/2 teaspoons chopped fresh basil

1 1/2 teaspoon chopped flat leaf parsley

Directions:

In a medium saucepan cover the potatoes with cold water and bring to a boil.  Cook until just tender when pierced with a folk, about 10 minutes; do not cook through.  Drain and allow to cool to room temperature.

Preheat oven to 425 degrees.  Coarsely grated the potatoes.  Line each of 6 large muffin cups with parchment paper; combine the oil and butter and generously grease the lined muffin cups.  Divide the potatoes among the cups and press them against the bottoms and sides.  Bake for about 18 to 20 minutes, until lightly browned.  Remove from oven and sprinkle with paprika.  Keep potatoes warm.

In a medium skillet, sauté the pancetta over medium-high heat until just brown and drain on paper towels.  Chop the pancetta into small bits.  Sprinkle the bits equally into the 6 potato nests.  Place 1 egg in each nest.  Return to the oven and bake 10 to 12 minutes, until the yolk is set and the white is firm.  Carefully remove the nests from the cups, peeling off the paper if necessary, sprinkle with chopped basil and parsley and serve warm. Hollandaise sauce would be a lovely addition..

   Stilton Cauliflower Soup

    Sweet Potato Soup with Buttered Pecans

    Baked Eggs w/ Pancetta and Shredded Potato Nests

    Baked Eggs w/ Pancetta and Shredded Potato Nests