RECIPES

Pancetta-baked eggs with a minted pea and feta salad

Pancetta-baked eggs with a minted pea and feta salad

This is an easy and stylish way to do bacon and eggs. Turn it into proper brunch with a fresh pea and feta salad.

Ingredients

For the baked pancetta eggs

For the pea and mint salad

  • 240g/8½oz frozen peas
  • 3 tbsp chopped fresh mint
  • 1 lemon, juice only
  • 2 tbsp olive oil
  • 50g/1¾oz baby spinach leaves
  • 100g/3½oz feta, crumbled
  • lavosh bread (flatbreads), to serve