Spinach and scrambled egg terrine

1. Preheat oven to 180 ºC.
2. Grease a 24 cm x 8 cm x 7 cm bread tin.
3. Melt 25 ml butter or margarine in a pan, simmer spinach until all liquid evaporates. Flavour with nutmeg, salt and pepper.
4. Leave to cool, then stir in one egg.
5. Break 8 eggs in a bowl and add salt, pepper and mustard, beat until mixed. Stir in parsley.
6. Melt the remaining 25 ml butter or margarine in a pan and pour egg mixture in.
7. Stir until the eggs have set softly, remove from heat and stir the leftover raw egg in.
6. Spoon half of the spinach into the bread tin.
9. Cover with half the scrambled egg and arrange fried bacon on top of scrambled egg, cover bacon with leftover scrambled egg and top with remaining spinach.
10. Cover with foil and place in an oven pan, half-filled with warm water (bain marie). Bake for 35 to 40 minutes until set.
11. Leave to cool and turn out carefully.
12. Serve with a salad and wholewheat bread.