Egg parcels recipe
- 1 tbsp Olive oil
- 2 Garlic cloves, peeled and finely chopped
- 50 g (1.8oz) Baby spinach leaves
- 6 Rashers of pancetta (about 90g/ 3.5oz), Sliced lengthways
- 75 g (2.6oz) Goat's cheese, crumbled
- 4 Large eggs
- 1 pinch Freshly ground black pepper
- 2 Toasted Crusty sourdough bread, to serve
- Preheat the oven to 200C (400F), Gas mark 6.
- Heat the oil in a large frying pan over a medium heat, add the garlic and fry for 30 seconds.
- Add the spinach and cook until it has wilted.
- Remove the pan from the heat and set aside.
- Line four of the muffin tray hollows with the slices of pancetta.
- Add a spoonful of the spinach and garlic mix to each hollow and top with a little goat's cheese.
- Crack an egg into each hollow and add a generous pinch of black pepper.
- Bake in the oven for 10 minutes until the white of each egg is set and the yolk still a little soft.
- Serve with some toasted crusty sourdough bread and enjoy for a hefty breakfast.
olive oil, garlic, spinach, rashers, s cheese, eggs, freshly ground black pepper, crusty
Taken from www.lovefood.com/guide/recipes/12316/donal-skehans-egg-parcels (may not work)