Egg And Bacon Pies
- 6 rashers thinly sliced bacon, rind removed
- 6 eggs
- 1 cup (240g) crème fraîche or sour cream
- 2 tablespoons flat-leaf parsley leaves
- Preheat oven to 180°C (350°F). Grease 4 x 12cm round pie tins and line each with 1½ rashers of bacon.
- In a medium bowl, whisk together the eggs, crème fraîche and parsley.
- Pour the egg mixture into the tins and bake for 25 minutes or until the bacon is crisp and the egg filling is just set.
- Serve with hot buttered toast.