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Eggs are great aren’t they? Like potatoes, I find eggs so versatile and thankfully I’m able to eat them. I don’t want to know too much about who the first person was to decide to eat something that came out of the arse-end of a chicken but I am thankful they exist. This recipe is super simple, super quick and will do you for any time of day, but I like these for breakfast. For this recipe you will need a good muffin tin and also greaseproof paper. 

INGREDIENTS (makes 6)

4 x eggs

150ml of milk (or you can use cream if you fancy it)

12 thin rashers of bacon or 12 bits of bacon

A handful of spinach to your taste (I have mine with a lot because I need the iron)

Pinch of salt

Pinch of pepper

Method

1. Line the muffin tin with pieces of the greaseproof paper
2. Put two bits of bacon in a “X” at the bottom of each hole
3. Pop this in the oven on 200 degrees for 10 minutes
4. Roughly chop the spinach
5. Break the eggs into a bowl and whisk with the milk or cream
6. Mix in the chopped spinach
7. Take the tin out of the oven and pour the mix over the bacon in each hole
8. Cook for a further 20 mins (you can use a knife to check the middle is done)

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