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Pancetta and Egg Muffins

Pancetta and Egg Muffins

pancetta and egg muffins 2


  • 12 eggs
  • 12 slices hot pancetta (not too streaky)
  • 1 bunch English spinach
  • Pepper to taste
  • Freshly ground nutmeg


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.

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Free range farm with two people