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

1. Preheat the oven to 200C (400F), Gas mark 6.
2. Heat the oil in a large frying pan over a medium heat, add the garlic and fry for 30 seconds.
3. Add the spinach and cook until it has wilted.
4. Remove the pan from the heat and set aside.
5. Line four of the muffin tray hollows with the slices of pancetta.
6. Add a spoonful of the spinach and garlic mix to each hollow and top with a little goat's cheese.
7. Crack an egg into each hollow and add a generous pinch of black pepper.
8. Bake in the oven for 10 minutes until the white of each egg is set and the yolk still a little soft.
9. 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)