Bacon and Egg Tarts

Kids love these.
By oldsheila


  • 60 g Butter
  • 12 eggs
  • 12 slices Bread
  • 12 Short Cut Bacon Rashers, thinly sliced
  • 1 Onion, sliced
  • 2 Tbs Parsley, chopped, fresh
  • 1 pinch Salt And Pepper, *to taste


  1. Grease a 12 capacity muffin pan with melted butter. Cut crusts off bread slices. Use a rolling pin to flatten slices.
  2. Press a slice into each hollow in muffin pan, taking care not to tear the bread. Brush bread cases with remaining melted butter.
  3. Add bacon and onion to a heated and greased frypan and cook until onion has softened and bacon is just crisp.
  4. Remove from heat and stir in parsley. Sprinkle half of the bacon mixture into the bread cases.
  5. Crack one egg at a time into each bread case. Sprinkle remaining bacon mixture over the top of the eggs.
  6. Bake at 180C for 15 to 20 minutes, or until eggs are set and bread is golden.
  7. Serve hot or cold with sauce of choice.

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