This fantastic little breakfast treat is basically bacon and egg with an iron-boosting portion of spinach. Prosciutto cooks really quickly to form the cups that hold perfectly runny eggs topped with spinach. Bacon has more fat and takes longer to cook so it’s not ideal as the cups ends up rubbery and wet. What I love about this recipe is that I can make a few if it’s just us and I can make a trayful if we have visitors. I add chilli flakes for some extra morning pow and if I’m feeling indulgent I’ll whip up a hollandaise sauce to pour over.
2 large free range eggs
4 slices of prosciutto or other cured meat
2 handfuls of spinach (approx. 50g grams)
salt and pepper
*optional: chilli flakes
- Pre-heat the oven to 195°C (175°C Fan).
- Put the spinach into a microwavable bowl with 1 tsp of water then into the microwave on a medium heat for 1 minute. Squeeze out the excess water then grind over a little salt.
- Brush a little vegetable oil into two muffin pan wells then line each of them with 2 rashers of prosciutto. Crack an egg into each well then grind over with a little salt and sprinkle with chilli flakes if using.
- Divide the spinach between each well then place in the hot oven for 8-10 minutes depending on how hard you want the yolks.