Servings: 10 small or 5 large muffins
6 oz of cubed pancetta (nitrate-free, no antibiotics)
1 bunch of broccoli rabe, trimmed
1. Pre-heat oven to 350F. Use a silicon or non-stick muffin tin and distribute the pancetta evenly into the cups. Bake in the oven until fragrant, and fat starts to render.
2. Remove the pancetta with fork or slotted spoon, and add the rabe.
3. Season with salt, pepper and thyme, and bake it for about 10 minutes.
4. Remove the rabe, and carefully add the eggs. One for the small muffins, and two for the large. Season it with salt and pepper.
5.Evenly distribute the rabe and pancetta into the cups, and bake for 10-15 min., until the whites are thoroughly cooked, and the yolks are still bright yellow.