Bacon & Egg Baskets

Directions

• Heat oven to 190c. Lightly spray a 12-hole muffin tin with cooking oil. Place the pastry sheet loosely over the muffin tin. Use another muffin tin to carefully press down onto the pastry, pushing it into each hole to form a cup (if you don’t have a second muffin tin you can use the end of a glass or jar that fits into the tin holes).
• Crack the eggs into a jug and carefully pour an egg into each pastry cup, filling to around ⅔ capacity. Divide the bacon, spring onions and most of the parsley between the cups then use a fork to gently mix the egg and other ingredients together. Season with salt and pepper.
• Use a knife to cut the pastry between the holes, so that each cup is now an even square of pastry. Use your fingers to loosen the pastry from the tin, then gather up the opposite corners and pinch them together in the centre so that you make a ‘basket’ (if the cups are overfilled with egg it may spill out the sides and stick to the tin).
• Bake the baskets for 15-20 minutes or until the pastry is golden brown. Remove from the oven and leave to cool on a wire rack for a few minutes then use a knife to loosen the baskets and turn out. Serve while hot, sprinkled with the remaining parsley.