1 tbsp Extra Virgin Olive Oil
6 free-range eggs
2 clove of garlic, finely chopped
6 slices of pancetta or prosciutto, finely chopped
2 large handful of button of Swiss brown mushrooms, quartered
2 large handfuls of Parmesans
2 sprigs of parsley finely chopped
Salt and pepper
Pinch of nutmeg
Toasted sourdough bread, to serve
In a large pan add oil and heat over a medium flame. Add the pancetta and cook for 2-3 minute until it starts to go golden. Add the garlic, followed by the mushrooms and turn the heat up to sauté the mushrooms until soft and slightly coloured. Season with salt and pepper and then deglaze the pan with the sherry. Add the cream and cook for 4-5 minutes or until the cream has thickened.
Remove from the heat and add the Parmesan, parsley and nutmeg. Separate the cream sauce into 3 small-medium ramekins and then crack two eggs in. Place the ramekin in a pan filled halfway up the dishes with water and cover with a lid (or two pieces foil). Place on the stovetop and cook over medium to high heat for 6-7 minutes, depending on how you like your eggs. Serve with an extra crack of pepper and toasted bread.