This is a different take on bacon & eggs: baby spinach, feta and eggs are served in a shell of bacon, baked to perfection in muffin tins. Make sure to use small eggs – otherwise you may get too much egg white running into the muffin moulds. Small eggs should give you a shell of delectably crispy bacon.
Pick through the baby spinach. Wash and spin dry. Peel the garlic and shallot. Mince the garlic and finely dice the shallot. Heat 1 tablespoon olive oil in a frying pan. Add the minced garlic and diced shallot and sweat for a few minutes. Add the spinach and allow to wilt for about 3–4 minutes. Season with nutmeg and a little salt and pepper. Once cool enough to handle, squeeze out excess moisture.
Dice the feta. Trim, quarter and slice the mushrooms. Rinse the parsley, shake off excess water and pick off the leaves.
Meanwhile, heat the remaining olive oil in the same pan and
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