Bacon and egg cups

Inspired by something I saw recently on a blog whose name I don't recall, these make for a nice light lunch.

The recipe makes 6, which nicely serves a family of two adults and two kids!

• 180g bag baby leaf spinach
• knob of butter
• 12 slices pancetta or prosciutto crudo
• 2 tbsp freshly grated parmesan
• 6 large eggs, preferably organic
• 6 tbsp double cream
• salt and pepper

Preheat the oven to 180C.

Line six non-stick muffin tins with the pancetta or prosciutto.

Melt the butter in a pan, add the spinach and cover, stirring from time to time, until it has wilted. Drain it in sieve, pressing with a wooden spoon to remove as much liquid as possible, then chop it up a bit with a pair of scissors. Divide it amongst the lined muffin tins.

Sprinkle a teaspoon of parmesan over the spinach in each tin.

When it comes to adding the eggs, you have two choices; whole eggs with a light covering of cream, as for baked eggs, or a more quichey filling. You can easily do some of each if the people who will be eating them have different preferences.

For whole eggs, break one egg into each muffin cup, season, then gently pour over a tablespoon of double cream.

Fore the more quichey filling, break the eggs into a bowl, season, and whisk together with a tablespoon of cream per egg. Divide amongst the muffin tins.

Bake for approximately 15 minutes. You want the white of the whole eggs to be set, and the filling of the others to be lightly set.