1.
Preheat grill to high. Place speck in a cold non-stick frypan and place over medium heat. Cook, stirring, for 5 minutes or until golden and crisp. Add broccolini stalks and cook, stirring, for 1-2 minutes until tender. Add broccolini florets, peas, asparagus and spinach, and cook for a further 1 minute or until spinach is just wilted. Transfer to a bowl and toss with chilli flakes and oil, then season. Stir through ricotta and half of the mozzarella.
2.
Divide the mixture among six 400ml-capacity ovenproof gratin dishes, then scatter over remaining mozzarella. Grill for 8 minutes or until golden and bubbling. Serve each topped with a poached egg and parsley.