Name: Pancetta and egg muffins
Prep time: 15 min
Cook time: 15 min
Ingredients: 1 bunch English spinach; Pepper to taste; Freshly ground nutmeg; 12 slices hot pancetta (not too streaky); 12 eggs

Use this by default

Choose Step-by-step to follow one instruction at a time, or Full method to see all instructions together. Turn this on to save the selected view as your default on mobile and tablet.

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

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

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