Press two slices of salami in each cup. Overlap one slice onto the other to coat the entire cup. Be sure the salami covers the edges of the height of the cup. That way the egg doesn’t spill out and it keep it looking fancy. I used salami slices that were about 3″ diameter.
Fold a few leaves of spinach and press them on the floor of the salami cup.
Crack a large egg on top of the spinach to fill cup.
Repeat step 1-3 for each cup in your muffin pan.
Cover with aluminum foil. Place in oven for 15 minutes. After 15 minutes, remove aluminum foil and continue cooking in oven for 10 more minutes.
Tip: To test how the eggs are cooking tap the muffin pan. If the eggs jiggle a lot when you tap it let it continue cooking. When done, the yolks may still look undercooked, but are soft and delicious!