For ➍80 g pancetta*
4 eggs
2 sprigs of thyme
1 ts oregano
2 tbs olive oil
pepper & salt
Preheat the oven to 170°C. Separate the egg whites from the egg yolks. Beat the egg whites until foamy with the thyme, oregano, salt and pepper. Cover an oven tray with baking paper and spoon 4 mounds of meringue onto it. Make a well in each meringue and carefully pour in the egg yolks. Sprinkle with the finely chopped pancetta and place in the oven for 8 m.
Drizzle the eggs with a dash of olive oil and serve. Finish with arugula or another fresh herb if desired.
*Replace the pancetta with smoked turkey bacon or smoked salmon for a heart-friendly version or with spicy chorizo for an extra spicy version.
