Use spicy pancetta if you like heat. Make sure it is thinly sliced.
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12 thin slices pancetta
¼ cup butter, room temperature
Salt and freshly ground pepper
½ cup kale sprouts or other sprouts
Preheat oven to 425 F.
Place a round of pancetta into a mini muffin cup. Repeat to make 12 cups. Bake until pancetta is crisp, about 5 to 10 minutes. Drain and dry off on paper towels.
Heat 2 tablespoons of the butter in skillet over medium-low heat. Whisk eggs in a bowl and season with salt and pepper.
Add eggs to skillet reserving about ¼ cup. Slowly whisk eggs until softly scrambled, about 4 minutes. They should be quite smooth with some eggy curds in them. Add in the remaining egg mixture and butter and whisk together. Cook until just incorporated.
Place eggs in pancetta cups on a bed of lentils and garnish with sprouts.