Egg parcels recipe

Name: Egg parcels recipe
Ingredients: 1 tbsp Olive oil; 2 Garlic cloves, peeled and finely chopped; 50 g (1.8oz) Baby spinach leaves; 6 Rashers of pancetta (about 90g/ 3.5oz), Sliced lengthways; 75 g (2.6oz) Goat's cheese, crumbled; 4 Large eggs; 1 pinch Freshly ground black pepper; 2 Toasted Crusty sourdough bread, to serve

8 ingredients

9 steps

Ingredients

1 tbsp Olive oil
2 Garlic cloves, peeled and finely chopped
50 g (1.8oz) Baby spinach leaves
6 Rashers of pancetta (about 90g/ 3.5oz), Sliced lengthways
75 g (2.6oz) Goat's cheese, crumbled
4 Large eggs
1 pinch Freshly ground black pepper
2 Toasted Crusty sourdough bread, to serve

Directions

1

Preheat the oven to 200C (400F), Gas mark 6.
2

Heat the oil in a large frying pan over a medium heat, add the garlic and fry for 30 seconds.
3

Add the spinach and cook until it has wilted.
4

Remove the pan from the heat and set aside.
5

Line four of the muffin tray hollows with the slices of pancetta.
6

Add a spoonful of the spinach and garlic mix to each hollow and top with a little goat's cheese.
7

Crack an egg into each hollow and add a generous pinch of black pepper.
8

Bake in the oven for 10 minutes until the white of each egg is set and the yolk still a little soft.
9

Serve with some toasted crusty sourdough bread and enjoy for a hefty breakfast.