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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
Directions:
1. Ingredients:
2. thin slices pancetta
3. eggs
4. Salt and fresh ground black pepper
5. tablespoons melted butter
6. cup spinach leaves, chopped
7. 1/4 cup Fontina cheese, shredded
8. Directions:
9. Heat the oven to 400°F.
10. Unravel the pancetta and line a 6-cup muffin tin with overlapping slices, 2 slices per cup. Bake the pancetta 5 minutes.
11. Break an egg into each of the cups; sprinkle with salt and pepper to taste. Drizzle 1 teaspoon butter over each egg; distribute the spinach over the eggs, followed by the cheese.
12. Put the pan back in the oven and bake an additional 8-10 minutes, or until the whites are set and the yolks are still a bit soft.
13. Cool in the pan 5 minutes before turning out. Serve warm.
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