Ingredients:

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

Directions:

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.