Pancetta Egg Cups

Ingredients

• 1 pinch(s) love

Preparation

1. Ingredients:


2. 12 thin slices pancetta
3. 6 eggs
4. Salt and fresh ground black pepper
5. 2 tablespoons melted butter
6. 1 cup spinach leaves, chopped
7. ¼ 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.