Give your guests a break from rich, calorie-laden dishes and prepare a selection of nutritious and delicious light recipes, made from Australian Eggs.


  •   12 eggs

  •   12 slices hot pancetta (not too streaky)

  •   1 bunch English spinach

  •   Pepper to taste

  •   Freshly ground nutmeg


  • 1.

    Preheat the oven to 180 degrees celsius. Prepare the spinach by removing the leaf from the stem, wash well. Bring a large pot of water to the boil and blanch the leaves for 2 minutes, remove and refresh under cold running water. Drain and pat dry with paper towel. Finely slice the prepared spinach then toss in a bowl with pepper and freshly ground nutmeg.

  • 2.

    Using a 12-cup muffin tin, line each mould with a slice of pancetta. Divide the prepared spinach evenly between the muffin moulds. Crack one egg into each muffin mould. Cover with foil and place in the oven and bake for 8-10 minutes.

  • 3.

    Allow to cool slightly. Serve warm.


For more recipes using Australian Eggs, click here.

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