Egg And Bacon Pies

Serves 4.


  • 6 rashers thinly sliced bacon, rind removed
  • 6 eggs
  • 1 cup (240g) crème fraîche or sour cream
  • 2 tablespoons flat-leaf parsley leaves


  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.
  3. 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.
  4. Serve with hot buttered toast.