Ingredients

The following ingredients have 4 Servings
  • 2 sheets shortcrust pastry (thawed)
  • 2 large potatoes (peeled)
  • 8 eggs
  • 1 cup cream
  • 3 spring onions (finely chopped)
  • 1 tbs Dijon mustard
  • 100 g bacon (thinly sliced)

Instruction

  • Preheat oven to 200°C (180°C fan-forced) . Cut out 10 rounds to fit the moulds in a 1-cup capacity muffin tray. Gently press the rounds into each mould and place in the fridge to chill.
  • Meanwhile, put the potatoes in a saucepan of cold water on high heat and bring to the boil. Cook until the potato is tender, drain then cut into dice. Whisk the eggs, cream, spring onions and mustard together then season to taste.
  • Cook bacon in a small frying pan over medium-high heat for 5 minutes or until light golden. Drain on paper towel and set aside for the moment.
  • Then remove the pastry-lined muffin tray from your fridge and scatter the bacon and potato over its base. Pour over the cream mixture and pop them in the preheated oven to cook for 15-20 minutes or until golden.
  • Serve with a green salad.