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    Egg & Spinach Breakfast Muffin

    This tasty sandwich is done in minutes and far tastier than Marmite on toast!




    2 people

    Prep Time

    5 minutes

    Cooking Time

    10 minutes

    "I’ve covered the somewhat more work-intensive Sunday breakfasts and the baked treats, and while I know not many people will want to steam spinach at 7am on a Monday morning, this one is still perfectly doable during the week."

    I know that some of you might shy away from poached eggs, so I decided that a boiled egg is just as good. Besides, seeing that this breakfast is supposed to be relatively quick and easy, there’s no point in messing about with carefully sliding a raw egg into hot water and worrying about what it might look like when it comes out…

    Here's what you'll need...

    • 2 muffins
    • 2 large eggs
    • 80g dry cured pancetta
    • 100g fresh baby spinach
    • Butter

    Here's how it's done... Step 1

    Boil your kettle and put the water in a pot – enough to cover two eggs. Boil the eggs for 5 minutes – you’ll want them just soft on the inside.


    Step 2

    If you have a steamer, place the spinach into it and steam for about 3 minutes. Should you not have a steamer, here’s a little trick: Use a pot that’s large enough to hold a sieve and fill with about 1-2 inches of water making sure it doesn’t touch the sieve. Place your spinach into the sieve and cover with a plate. Now boil the water over a medium to high heat for about 3 minutes to steam the spinach.


    Step 3

    Fry the pancetta in a hot pan without any further oil.


    Step 4


    Cut the muffins into halves and toast until golden. Butter the muffins on both sides. Place the spinach onto one muffin half, cut the eggs into halves and place on top of the spinach. Top with the pancetta and then place the other muffin half on top.



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