Maybe it's because I'm so busy that I'm always trying to find a shortcut around a recipe, and sometimes I don't have time for pastry. So here's a version with a crispy bacon shell, instead.
- 6 rashers thinly sliced bacon, rind removed
- 6 eggs
- 1 cup (240 g) crème fraîche or sour cream
- 2 tbsp flat-leaf parsley leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat oven to 180°C (350°F). Grease 4 x 12cm round pie tins and line each with 1½ rashers of bacon.
2. 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.
3. Serve with hot buttered toast.