• 120 g (4¼ oz) baby spinach
• 1 garlic clove
• 1 shallot
• 2 tbsp olive oil
• 1 pinch ground nutmeg
• Salt, pepper
• 100 g (3½ oz/2/3 cup) feta
• 4 large Swiss brown mushrooms
• 2 sprigs flat-leaf parsley
• About 16 slices bacon or pancetta
• 4 eggs

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.

Preheat the oven to 180°C, fan-forced (350°F/Gas mark 4). Line 4 holes of a muffin tin with 4 slices of bacon each. Leave the edges to overhang and make sure that the bottoms are fully covered. Place 1 tablespoon of the spinach mix each on the bacon. Press in gently. Top with a little diced feta. Carefully crack the eggs and slide one egg each into the moulds. Place the muffin tin into the preheated oven and bake for 14–18 minutes until the egg whites have set.

Meanwhile, heat the remaining olive oil in the same pan and fry the sliced mushrooms for about 4–5 minutes. Season with salt and pepper. Stir in the parsley and remove the pan from the heat. Carefully lift the cooked eggs from the muffin tin and divide them among plates. Season with pepper and serve with the mushrooms on the side.