Bacon, Spinach and Egg Cups

Serves 6

• 6 slices smoked bacon

• 1 cup baby spinach

• 6 eggs

• salt & pepper

Preheat the oven to 375 F. Prepare a muffin tray.

Line the bottom and sides of each cup with a slice of bacon, cutting the bacon into strips if required to ensure coverage

Now press 4-5 spinach leaves into the bottom of each cup. Then crack one egg into each cup and season with a little salt and pepper.

Place the muffin tray into the hot oven, on the middle rack and cook for about 15 minutes, or longer depending on how set you like the eggs cooked.

Remove the muffin tin from the oven and allow it to cool slightly before serving.

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.