Monday, August 26, 2013

Egg and Bacon Tarts

  • 6 slices sandwich bread, crusts removed
  • 30 g butter, melted
  • 6 eggs
  • 3 slices bacon, chopped
  • 1 tablespoon chopped fresh parsley


  1. Brush each piece of bread with butter. Press into greased deep patty tins.2
  2. Break an egg into each bread case. Top with an even amount of chopped bacon. Sprinkle with a little parsley.
  3. Bake in a moderate oven 180oC for 15 to 20 mins or until egg is firm.
  4. Serve warm or cold.
  5. Store in an airtight container in the fridge for up to 3 days.

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