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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Great after school snack or a quick lunch Ingredients:
4 bacon rashers, chopped |
8 sheets filo pastry |
100g butter, melted |
12 medium eggs (55g each) |
2 medium (150g) egg tomatoes, sliced |
3/4 cup (90g) grated cheddar cheese |
2 tablespoons finely chopped fresh chives |
coarsely ground black pepper |
Directions:
1. Preheat the oven to moderately hot (200°C). Grease a 12 hole (1/3 cup capacity) muffin pan.
2. Cook bacon in heated pan, stirring, about 5 minutes or until brown and crispy; drain on absorbent paper.
3. Cut 48 x 10cm squares from pastry sheets. Brush squares with butter place 4 squares over base, extending up sides, of each prepared pan hole. Break eggs into holes, top with tomato, cheese and bacon, bake in moderately hot oven, uncovered, about 15 minutes or until egg is cooked and cheese has melted. Carefully lift pies out of pan.
4. Just before serving, sprinkle with chives and pepper.
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