12whole free range eggs (plus extra if cracking over the top)
2.5cups whole milk
4Tbsp chopped fresh marjoram
200gpancetta, chopped into 1cm pieces
1large bunch of kale, roughly chopped
1loaf ciabatta, cut into 2cm cubes
Preheat the oven to 180ºC.
Drizzle olive oil over mushrooms and sprinkle with salt and pepper, then roast in the oven for 15 to 20 minutes, or until golden brown. Remove from oven and set aside.
In a large bowl, whisk together eggs, milk, salt, pepper and chopped marjoram. Set aside.
Heat olive oil in a fry pan over medium-high heat, then add chopped pancetta. Cook for three to five minutes, or until slightly browned. Remove from heat and set aside. In the same pan, cook the kale for about two minutes, until wilted.
In a large, buttered lasagna oven dish, layer half the bread, kale, mushrooms and Bocconcini. Repeat again with the remainder of these ingredients, ending with the Bocconcini. Slowly pour egg mixture all over the top, ensuring that it is evenly spread throughout the layers.
Cover with plastic wrap and refrigerate overnight if possible.
To bake, preheat oven to 180ºC. Remove dish from the fridge 20 to 30 minutes before baking. Replace plastic wrap with foil and bake in the oven for 30 to 40 minutes. Remove foil and continue baking until top is golden brown and slightly crisp.
Optional: crack a few additional eggs over the top layer, just for the final three to five minutes of baking, for an oozy, runny topping.