Crispy Bacon & Egg Tartlets
SERVES: Makes 8
COOKING TIME: About 10 minutes
OVEN TEMPERATURE: Gas Mark 6, 200ºC, 400ºF and Gas Mark 4, 180ºC, 350ºF
INGREDIENTS: 16 Dry cured premium smoked streaky bacon rashers 3 Eggs, beaten 150ml (¼pt) Milk 1 x 2.5mlsp (½tsp) Mustard 50g (2oz) Cheddar type cheese, grated Seasoning
Preheat the oven to Gas Mark 6, 200ºC, 400ºF. Take each rasher and cut in half. Use the bacon to line a muffin tin. Using 4 half rashers, place 2 side by side and then fill in the gaps with the remaining 2 rashers. Cut a piece of greaseproof paper into rough squares and scrunch up - place into each lined muffin tin. Place in the oven and cook for 5 minutes. Remove and lower the oven temperature to Gas Mark 4, 180ºC, 350ºF. Mix together the eggs, milk, mustard, cheese and seasoning. Pour/spoon the mixture into each bacon lined muffin tin. Bake for about 10-12 minutes until the mixture is set, risen and fluffy. Allow to stand for a few minutes before removing from tin. Serve either for brunch, lunch or as part of a buffet spread.