Bacon, Egg & Spinach Cups

Makes 6

• 6 rashers streaky bacon

• 6 large eggs

• 2 bunches English spinach

• 6 tsp cream

• Sea salt flakes

• Freshly ground black pepper

• Freshly grated nutmeg

• Chutney (to serve)

Preheat oven to 180C. Remove stems from spinach and wash well. Put spinach into a saucepan and cook over a low heat until just wilted. Season with salt, pepper and nutmeg, and set aside. Line a 6 cup muffin tin with bacon, and put into preheated oven for 3 minutes. Take muffin tin out of oven, tip off excess fat, and put a large spoonful of the spinach into each bacon-lined cup.

Break an egg into each cup, top each with a teaspoon of cream, season with salt and pepper, and put into the oven for 8 minutes. Remove from oven. Eat hot or cold with a generous helping of chutney. A delicious way to start any day.