Pancetta and Egg Muffins

Prep: 15 Mins

Cook: 15 Mins

Makes: 12

Difficulty:

Cuisine:

Saved:

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Make pancetta egg muffins as a simple brunch entertaining recipe idea. Serve your pancetta baked egg recipe with toast.

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Pancetta and Egg Muffins

Ingredients:

1 bunch English spinach

Freshly ground black pepper

Freshly ground nutmeg

12 slices hot pancetta

12 eggs

Method:

Preheat the oven to 180°C/ 160C (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 and finely chop
Combine chopped spinach with black 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