Bacon and Egg Tarts
- 3 leaves Filo dough (180 grams) (approximately 6 ounces)
- 80 grams melted butter
- 120 grams Smoked bacon
- ½ bunch Chives (15 grams) (approximately 1/2 ounce)
- 75 milliliters Whipped cream
- 350 grams cream cheese
- 6 eggs
- 50 grams freshly grated Parmesan
- freshly ground peppers
- freshly grated Nutmeg
Preheat the oven to 180°C (approximately 350°F). Lay out the filo dough and cut into 16 squares (12 x 12 cm) (approximately 5 x 5 inches). Brush 4 squares with melted butter and top with another 4 squares. Repeat until you have 4 squares made up of 4 layers each. Use to line 4 buttered ramekins (each around 7-8 cm diameter) (approximately 3 inches).
Dice the bacon, fry until crispy and drain on paper towels. Rinse the chives, shake dry and cut into small rings. Beat the cream with the cream cheese, 2 eggs, bacon, chopped chives and Parmesan and season with salt, pepper and nutmeg.
Distribute between the ramekins, break an egg over the top of each and bake for 20-25 minutes. Remove from the oven, arrange on serving plates and serve immediately.