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    Egg And Spinach Breakfast Muffin

    Cooking Method



    2 Portions


    2 Minutes

    Cooking Time

    10 Minutes


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


    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.

    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 which is 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.

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

    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.