Heat the oven to 190C / 170C fan and grease a six-hole muffin tin well.

Fry the bacon for 2-3 minutes — soft, not crisp — then line each hole with a rasher curled around the sides.

Wilt the spinach, squeeze it properly dry, and divide between the cups.

Beat the eggs with the cream, salt and pepper, and pour in, filling each about three-quarters full. They rise.

Top with grated cheddar.

Bake 18-20 minutes until just set with a slight wobble. Cool 5 minutes before lifting out. Keeps 4 days refrigerated.