Baked Eggs with Kale, Mushrooms, Pancetta and Bocconcini — La Casa Del Formaggio

Ingredients

• 220g Cherry Bocconcini
• olive oil
• 400g swiss brown mushrooms, cut into quarters
• salt and pepper, to taste
• 12 whole free range eggs (plus extra if cracking over the top)
• 2.5 cups whole milk
• 4 Tbsp chopped fresh marjoram
• 200g pancetta, chopped into 1cm pieces
• 1 large bunch of kale, roughly chopped
• 1 Tbsp butter
• 1 loaf ciabatta, cut into 2cm cubes