Pancetta Egg Cups
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- 1 pinch(s) love
- 12 thin slices pancetta
- 6 eggs
- Salt and fresh ground black pepper
- 2 tablespoons melted butter
- 1 cup spinach leaves, chopped
- ¼ cup Fontina cheese, shredded
- Heat the oven to 400°F.
- Unravel the pancetta and line a 6-cup muffin tin with overlapping slices, 2 slices per cup. Bake the pancetta 5 minutes.
- 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.
- 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.
- Cool in the pan 5 minutes before turning out. Serve warm.
This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.
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Pancetta Egg Cups Recipe at a Glance
- COURSE: Appetizers