• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

Pancetta and Egg Muffins

Pancetta and Egg Muffins

pancetta and egg muffins 2

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.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

Free range farm with two people