Egg nest toast with pancetta

Silvano Franco serves eggs sunny side up in this quick and quirky recipe for eggs with crisp-fried bread and pancetta
By Silvana Franco
Egg nest toast with pancetta
  • Rating:
  • Serves: 1
  • Cook Time: 8 minutes
  • Prep Time: 5 minutes
  • Effort: easy



  • 2 tbsp olive oil
  • 3 pancetta, rashers
  • 1 sprig rosemary
  • 1 slice white bread, thickly sliced
  • 1 small egg
  • 1 tsp chives, finely chopped


1. Heat the oil in a non-stick frying pan and add the pancetta and rosemary sprig. 2. Stamp a circle out of the bread using a pastry cutter with a diameter of about 7cm, or alternatively, tear a circle out of the centre of the bread. 3. Place the bread slice in the pan alongside the pancetta and cook for two to three minutes, until the bottom of the bread is golden and crunchy. 4. Turn the bread over and crack an egg into the hole in the centre. Cook the egg nest for two to three minutes, spooning over the hot oil until the egg is cooked to your liking. 5. Carefully transfer to a plate, placing the crispy pancetta alongside. Garnish with the chives and serve immediately.

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