These little baked egg cups couldn’t be easier to put together for a holiday brunch. With soft-cooked eggs, Italian-style bacon and spinach, they’re crowd pleasing and pretty too. I like to serve them warm with a mixed green salad on the side.

Pancetta Egg Cups
By Karen
Makes 6

Ingredients:

12 thin slices pancetta
6 eggs
Salt and fresh ground black pepper
2 tablespoons melted butter
1 cup spinach leaves, chopped
¼ cup Fontina cheese, shredded

Directions:

Heat the oven to 400°F.

Unravel the pancetta and line a 6-cup muffin tin with overlapping slices, 2 slices per cup. Bake the pancetta 5 minutes.

Break an egg into each of the cups; sprinkle with salt and pepper to taste. Drizzle 1 teaspoon butter over each egg; distribute the spinach over the eggs, followed by the cheese.

Put the pan back in the oven and bake an additional 8-10 minutes, or until the whites are set and the yolks are still a bit soft.

Cool in the pan 5 minutes before turning out. Serve warm.