Method

Preheat the oven to 180˚C.

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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.

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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.

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Allow to cool slightly. Serve warm.

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