Pain and destruction

AT A GLANCE

  • Serves 4 people

  • 6 eggs
  • 200 ml pouring cream
  • 20 gm butter, softened
  • 4 thin slices of pancetta, sliced widthways
01   Preheat oven to 220C. Whisk eggs and cream in a heatproof bowl, add butter, season to taste and place over a saucepan of simmering water. Gently stir until eggs are just set and scrambled (5-10 minutes).
02   Meanwhile, arrange pancetta in 4 even piles on an oven tray and bake until starting to crisp (4-5 minutes), then turn and cook until crisp (4-5 minutes). To serve, divide eggs among small cups, crack black pepper over to taste and serve topped with pancetta.

Recipe:

LISA FEATHERBY

Photography:

BEN DEARNLEY

Styling:

LISA FEATHERBY AND VANESSA AUSTIN

Drinking Suggestion:

A DRY, SPARKLING CAVA. , suggested by MAX ALLEN

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