knob of butter, plus extra for greasing
80g baby spinach
sea salt and black pepper
pinch of cayenne pepper
6 medium eggs
2 spring onions, sliced
80g goat’s cheese, crumbled
30g Parmesan, grated
Preheat the oven to 180oC (fan 160°C/gas mark 4).
Heat a saucepan with a knob of butter and lightly cook the spinach with a pinch of salt, pepper and the cayenne. Transfer the spinach into a food processor and pulse for 20 seconds, or roughly chop it on a board.
Place the spinach in a medium bowl and whisk in the eggs. Add the spring onions and season with more salt and pepper.
Take a six-hole muffin tin and grease each hole with butter. Divide the mixture evenly between each hole.
Top each muffin with the goat's cheese and sprinkle with grated Parmesan. Cook in the oven for 15 minutes, until golden and set.