A hearty brunch of soft boiled eggs with pancetta and Parmigiano Reggiano cheese hash browns.
- Prepare5 mins
- Cook20 mins
- Total time25 mins
Fry the pancetta in a large non-stick frying pan over a high heat for 8 minutes until golden. Place the eggs in a medium pan, cover with cold water and bring to boil. Simmer for 4½ minutes. Remove from the pan and set aside to cool slightly. Remove the shells.
Add the grated potato and onion to the frying pan. Season well and mix to coat in the pancetta fat. Press down with the back of the spoon and cook for 5 minutes or until the base is golden.
Preheat the grill to high. Sprinkle the cheese over the potato mixture and cook under the grill for 2-3 minutes or until golden. Cut the hash brown into 4. Serve topped with an egg and some rocket leaves.