12 thin slices pancetta
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.
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