Pancetta baked eggs with a minted pea and feta salad
Ingredients
- sunflower oil, for greasing
- 12 slices pancetta
- 3 free-range eggs
- 125ml/4½fl oz double cream
- 20g/¾oz freshly grated parmesan
- small handful fresh basil leaves, torn
- salt and freshly ground black pepper
- 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
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