Pancetta and egg muffins

Prep: 15 Mins

Cook: 15 Mins

Makes: 12

Difficulty:

Cuisine:

Saved:

660

Make a pancetta baked egg recipe as an easy breakfast entertaining idea. Serve your pancetta wrapped eggs with toast.

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Pancetta and egg muffins

Ingredients:

1 bunch English spinach

Pepper to taste

Freshly ground nutmeg

12 slices hot pancetta (not too streaky)

12 eggs

Method:

Preheat the oven to 180°C/ 160°C (fan forced). 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