Pancetta and Egg Muffins
Pancetta and Egg Muffins
- Preparation time 15 mins
- Serves 12 people
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Ingredients
- 12 eggs
- 12 slices hot pancetta (not too streaky)
- 1 bunch English spinach
- Pepper to taste
- 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.
Nutritional Information
- Serving size 136g
- Energy 1140kJ 272kcal
- Protein 17g
- Total fat 22.5g
- Saturated fat 8.2g
- Carbs (total) 0.5g
- Carbs (sugar) 0.5g
- Sodium 898mg
- Fibre 0.7g
All nutrition values are per serve.