Poached Eggs with Lard Pancetta and Peppers
- 6 eggs
- 2 red peppers
- 6 slices pancetta (italian bacon)
- 2 tablespoons oil
- 2 oz butter
- 1 oz grated Parmigiano Reggiano cheese
Scorch the peppers, peel them and remove the white parts and the seeds. Slice them and leave to gain flavor in a pan containing the oil with a pinch of salt. Cook the lean pancetta, if possible by grilling it. Prepare the poached eggs and keep them hot in warm, lightly salted water. Drizzle an oven-dish with half of the melted butter, line up the slices of pancetta and arrange on top of each a poached egg. Arrange the slices of pepper and sprinkle with grated Parmesan and melted butter. Transfer the pan to a very hot oven for some seconds and serve piping hot.