Make your whole house smell good after sleeping in with this leftover yumminess! Leeks and toasted pancetta rounds make this delicious on a late Saturday morning.
Egg & Veggie Bake
Really, you can add almost anything veggie into this egg bake - but I had pickled heirloom beets, a tomato and 3 leeks I needed to use along with 9 eggs, and a package of pancetta rounds leftover from Christmas dinner.
Package of round pancetta slices
9 large, farm fresh eggs (preferably, the color is intense and delicious)
2 tbsp herbs du Provence
1 tbsp fresh ground pepper
1 teaspoon or a pinch of salt
3 leeks, cleaned and sliced
1 small tomato, chopped
3 slices of yellow beet (preferably already roasted) diced up, or any other veggie you have on hand - zuchini, carrots (should cook first), etc.
1/2 cup of grated Parmesan cheese
Whisk eggs, herbs, salt, pepper in a bowl - for extra fluffy baked eggs, finish with an immersion blender. Pour into an lightly oiled backing pan and add all veggies. Top with parmesan cheese, do not mix. Bake for 25-35 minutes depending on your oven (tops of veggies should be browned, if you stick a fork in the eggs and it comes out clean, they are done.)
Cook the pancetta rounds at the same time for 20 minutes between parchment paper, between two cookie sheets to keep them flat. Should be stiff and crunchy, not burned.
I added a quick sriracha cream vinaigrette to top off the delish of this brunch dish. In a bowl, combine & whisk - simply spoon it over one side of the egg bake slice when serving and top with the pancetta round:
1/4 cup mayo
1/2 lemon, freshly squeezed
1 small minced garlic clove
Tbsp red wine vinegar
Tbsp olive oil
Comments