DONNA HAY

							                                     DONNA
                                     HAY


Donna is Australia’s best-selling    range in David Jones, a range in
cookbook author and leading          development with Royal Doulton,
food editor. With 17 award-          and now the first Donna Hay
winning cookbooks, the highly        concept store open in Sydney’s
acclaimed Donna Hay magazine,        Woollahra, Donna Hay has
weekly newspaper columns             revolutionised the way we eat,
locally and internationally,         cook and think about food.
her own successful homewares         www.donnahay.com



PANCeTTA BAKeD eGGS

SeRveS 6                             2 Whisk together eggs, cream,
                                     basil leaves, parmesan, sea salt
3 large eggs
                                     and cracked black pepper.
18 slices pancetta
½ cup cream                          3 Pour mixture into the
1 tablespoon torn basil leaves       pancetta-lined tins and bake
20g grated parmesan                  in a preheated 180°C (355°F)
Sea salt and black pepper to taste   oven for 12 minutes or until
                                     the eggs are just set. Serve
1 Line 6 greased, ½ cup              with hot buttered toast.
(125ml) capacity muffin tins
with 2–3 slices of pancetta
to cover the base and sides.




                                                                        www.pinkribbonbreakfast.org.au   11