Pancetta Egg Cups

Photo: jenniferld87

Yield: 1 serving
Community Recipe from


  • 1 pinch(s) love


  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.
February 2013

This recipe is a personal recipe added by jenniferld87 and has not been tested or endorsed by MyRecipes.

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