Pancetta & Egg Muffins

Serves 12

Cooking time (min) 15

Cost per serve $1.85

Ingredients

Freshly Ground Black Pepper
12 Eggs
12 slices Hot Pancetta
1 bunch English Spinach
Freshly Ground Nutmeg

Method

Preheat the oven to 180˚c. Prepare the spinach by removing the leaf from the stem, wash well. Bring a large pot of water to the boil and blanch the leaves for 2 minutes, remove and refresh under cold running water. Drain and pat dry with paper towel. Finely slice the prepared spinach then toss in a bowl with pepper and freshly ground nutmeg.

Using a 12 cup muffin tin, line each mould with a slice of pancetta. Divide the prepared spinach evenly between the muffin moulds. Crack one egg into each muffin mould. Cover with foil and place in the oven and bake for 8-10 minutes.

Allow to cool slightly. Serve warm.

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