Meals and Courses

Ingredients
  • spray olive oil, for oiling
  • 16 slices of white bread
  • 75 g (3 oz) butter, melted
  • 150 g (5 oz) smoked bacon rashers, rind removed, diced
  • 2 eggs
  • 125 ml (4 fl oz) double cream
  • 2 tablespoons freshly grated Parmesan cheese
  • 8 vine cherry tomatoes
  • salt and black pepper
Directions

Spray a muffin tray lightly with spray oil. Cut the crusts off the bread and discard. Flatten each bread slice by rolling over it firmly with a rolling pin. Brush each slice with the melted butter and place 8 of the slices diagonally on top of the others to form the bases. Carefully press each base into a hole of the prepared muffin tray, making sure that they fit evenly (they need to reach up the sides).

Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 12–15 minutes until crisp and golden.

Meanwhile, heat a dry frying pan until hot, add the bacon and cook for 2–3 minutes until crisp and golden.

Divide the bacon between the baked bread cases. Beat together the eggs, cream, cheese and salt and pepper to taste in a bowl. Spoon into the cases and top each with a cherry tomato. Bake in the oven for 15 minutes until set.

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