Preparation time 10 minutes
Cooking time 20 minutes
4 sheets of frozen filo pastry, thawed
2 rashers of bacon, eye part only
4 tbsp extra light sour cream
4 sprigs parsley, chopped
Pepper to taste
Cooked spinach for serving
1 Preheat oven to 180°C.
2 Spray four compartments of a muffin tray with spray oil, cut the pasty into quarters (or to size) and gently press the pastry into the muffin tin.
3 Place bacon onto a baking tray and cook in the oven for 3 – 4 minutes or until done. Place onto a kitchen towel to drain and cool. Cut each rasher in half and place one half into the base of the pastry shell.
4 Mix sour cream, parsley and pepper together and spoon over the bacon.
5 Crack egg over the sour cream mixture.
6 Place in the oven and bake for 15 – 20 minutes or until cooked.
7 Remove from oven, carefully remove pastry from tin and serve with cooked spinach.
The Carousel thanks Australian Eggs for this recipe.