Bacon, Egg & Spinach Cups with Hank's Tomato Chutney

Try starting the day with a lazy breakfast! These are fast and delicious and excellent with a generous dollop of Hank's Tomato Chutney!


6 rashers streaky bacon
6 large eggs
2 bunches English spinach
6 tspn cream
sea salt flakes
freshly ground black pepper
freshly grated nutmeg
Hank’s Tomato Chutney


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 Hank’s Tomato Chutney. A delicious way to start any day.