Bacon & Egg Breakfast Tart

Ingredients

• 1 Roll defrosted puff pastry
• 200g Sour Cream
• 125g diced bacon
• half cup finely chopped parsley
• 4 eggs
• Flippen Lekka Spice to taste

Method

1. Preheat oven to 200C
2. Grease a 30cm round tart-pan
3. Roll out the pastry slightly bigger than the pan
4. Line the pan with the pastry, trimming off the excess
5. Mix the sour cream with the bacon, parsley and Flippen Lekka Spice
6. Spread the mixture onto the pastry and make 4 indentations with a spoon
7. Break the eggs into the indentations
8. Bake for approximately 20 mins until the eggs are set