This recipe is a favorite in my house, even with my egg hating wife. As usual, feel free to substitute ingredients and make this your own recipe. Serrano ham or Canadian bacon would be great instead the pancetta this version calls for.
Start by cutting some fairly thick slices of crusty bread. Brush with olive oil. I usually use a garlic infused oil, as I tend to always have some chopped garlic soaking in olive oil in my fridge due to being a bruschetta junkie. For however many of these you want to make, lay a thick slice of pancetta over the bottom of a round bottomed coffee cup so that the meat will cook in a cup shape,
Pop both the oiled up bread and the pancetta into a pre-heated 450 degree oven on a baking sheet. While the bread and meat cook, create a bechemal sauce. How much you make will be determined by how many of these you are making. Basically, melt a little butter in a pan and add enough flour to make a loose paste. Keep stirring until it liquefies again, Add some milk or cream, stir until you have a thick creamy sauce. I usually add a little chicken stock along with the cream, and then stir in some Parmesan and fresh ground black pepper at the end. Make it however you want, it is easy and very adaptable.
Once your bread has started to toast and the pancetta cups are formed, remove them from the oven. Put a nice glop of your sauce on the toast and smear it around. Place your pancetta cup on the toast, the sauce will hold it in place, and carefully fill with an egg. I usually discard about half the white first to avoid messy overflow. Sprinkle with shredded Parmesan cheese and return to the oven until the eggs are cooked to a little less than what an over easy egg would be.
When you cut into these the richness of the egg and the creamy sauce under the salty meat make magic! I plan to make these some evening and serve a nice Cava or Prosecco with it.
I have made a variation on this using scrambled eggs, as well. Just cook them very soft, barely beyond a soft custard stage and the finish as above.