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Mr Hugh’s Posh Bacon & Eggs

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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25 Minutes
Serves 2–4 People
  • Mr Hugh’s Extra Virgin Rapeseed Oil, for greasing (Buy Now)
  • 1-2 free range eggs (per person)
  • Pancetta (3 slices per egg)
  • Salt and freshly ground black pepper
  • 240g/8 1/2oz frozen peas
  • 3 tbsp chopped fresh mint
  • 1 lemon, juice only
  • 2 tbsp Mr Hugh’s Rapeseed Oil (Buy Now)
  • 50g/1 3/4oz baby spinach leaves
  • 100g/3 1/2oz feta, crumbled

For the Baked Pancetta Eggs

  1. Preheat the oven to 180˚C/350˚F/Gas mark 4 and grease 4 holes of a 12-hole muffin tray.
  2. Line each muffin hole with 3 slices of pancetta.
  3. Crack the eggs into the pancetta lined muffin holes. Season, to taste, with salt and freshly ground black pepper.
  4. Bake in the oven for 10-12 minutes, or until the eggs are just set.

For the Pea and Mint Salad

  1. Pour boiling water over the frozen peas and set aside to stand for 2 minutes. Drain, then refresh in cold water.
  2. Mix the peas, mint, lemon juice and rapeseed oil in a bowl until well combined.
  3. To serve, divide the spinach among each of 4 serving plates and spoon some pea and mint salad on top. Sprinkle over the crumbled feta.
  4. Serve with bread or toast.


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