I had a few lonely pieces of bacon left over from yesterday's breakfast and needed to use them up. I found this recipe and thought it sounded great ... and indeed it was. It was so good, we ate it up before I could take a proper photo!
Bacon and Egg Puffs
Adapted from Modern Classics (Book 1) by Donna Hay, as seen on 80 Breakfasts
1 sheet frozen puff pastry
4 strips of bacon
1/4 cup freshly grated Parmesan cheese
1 teaspoon wholegrain mustard
Preheat the oven to 400 degrees F.
Thaw pastry on countertop until soft and pliable - don't let it get too warm or the layers of butter will begin to melt. This took me about 20 to 30 minutes.
Place bacon on a baking sheet and bake for 8 to 10 minutes - just enough to crisp the edges. Remove from the oven and transfer to paper towels to drain.
Cut pastry to fit four 5-ounce ramekins. I used one of my new round cutters for the bottoms and then cut strips for the sides. Spread mustard on the pastry bases and sprinkle with the cheese.
Line sides of each ramekin with a piece of bacon - just bend it and follow the shape of the ramekin. Break one egg into each ramekin.
Bake for 15-18 minutes or until the pastry is golden and the eggs have set - remember to pull them a little early as they will continue to cook for a short time after being removed from the oven. Serve immediately.