Mini-casserole with salciccia and pancetta


4-6 servings


30 minutes


10 minutes

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  1. Preheat the oven to 375 °F
  2. Prepare the hollandaise sauce according to the instructions and set aside.
  3. Peel, wash and cut the potatoes into thick slices (around ¼-inch). If the slices are too big, halve them.
  4. Boil the potatoes in salt water until they are “al dente”. Drain.
  5. Transfer to a skillet and fry in vegetable oil until crisp. Set aside.
  6. Chop the pancetta and salsiccia into coarse pieces. In a skillet, add 1 tbsp. of oil and gently brown the pancetta and salsiccia for a few minutes. Add the onion, pepper and mushrooms and continue cooking for a few minutes[U3] . Set aside.
  7. In individual oven-proof casserole dishes or ramequins, layer the potatoes followed by the salsiccia and pancetta topping and 1 to 2 ounces of Hollandaise sauce depending on the size of the individual casserole dishes. Sprinkle with Mozzarella cheese.
  8. Bake in the oven for around 10 minutes. During this time, cook the eggs as desired: poached, sunny-side up or over-easy.
  9. Remove the casserole dishes from the oven, place the eggs on top, douse lightly with Hollandaise sauce and serve immediately.


Substitute the potatoes with cubed hash-browns or pre-cooked store-bought baby potatoes.

Replace the mozzarella with goat cheese and add spinach immediately before the salsiccia and pancetta topping for a delightfully different experience. The mini-casseroles can be prepared in advance, and at serving time, baked in the oven at 375 °F for around 15 to 20 minutes. The eggs can however only be cooked at the last minute.

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