INGREADIENT

• 7 eggs
• 4 bacon rashers
• 4 spring onions sliced
• 1/3 cup mixed herbs chopped
• 70 ml light cream
• 40 ml milk
• 1/3 cup tasty cheese grated
• 3 tbs parmesan cheese optional
• 3 tsp grainy mustard
• 4 cherry tomato large
• 1 pinch black pepper

Direction

1. Preheat oven to 175C.
2. Trim excess fat rind from bacon rashers.
3. Place 3 eggs, 50 mL of the cream and milk into a bowl and whisk well to mix.
4. Add spring onions, herbs, tasty cheese, 2 tablespoons of the parmesan cheese and mustard. Season well with cracked pepper. Mix.
5. In a large non-stick muffin pan (Texas muffin size), place a bacon loin on the bottom of each pan and line the sides with the long strips of bacon
6. Divide the egg mixture evenly into each pan and crack a whole egg on top.
7. With the remaining parmesan, sprinkle a little on top of each whole egg and drizzle a little of the remaining fresh cream on top.
8. Place a halved cherry tomato into each pan so it just sticks out of the cream.
9. Bake for 25 minutes or until firm to touch. Remove from oven and allow to settle in pan for a further 5-7 minutes before removing.