Baked Eggs with Kale, Mushrooms, Pancetta and Bocconcini — La Casa Del Formaggio
A wonderfully cheesy breakfast casserole of Baked Eggs with Kale, Mushrooms, Pancetta and Bocconcini
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Cooking tools:
- Baking dish
- Baking sheet
- Oven
- Stove
- Skillet
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Bread knife
- Cutting board
- Plastic wrap
- Aluminum foil
- Refrigerator
Ingredients
- 220g Cherry Bocconcini
- olive oil
- 400g swiss brown mushrooms, cut into quarters
- salt
- pepper
- 12 whole free range eggs (plus extra if cracking over the top)
- 2 1/2 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
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