Tarted egg with Mozarella.

This ones a ripper. Looks good. Costs stuff all. Win, Win, Win. Oh yeah, tastes shit hot to.

Tarted eggs are open to interpretation, here I will list ingredents as pictured. Please feel free to tart up as desired...

Ingredents:

12 fresh free range eggs.

6 Rashers of middle belly bacon.

120g Mozarella.(Cut into 10g peices).

1/2 Cup of choped spring onions.

1/4 Cup peas.

1/4 Cup fresh basil. (Finley choped).

6 Cloves of garlic. (Finley choped).

2 Roma tomatoes. (Sliced).

3 Sheets of puff pastry.

Olive oil, Salt, Peper.

Method:

Slice and fry off the bacon. Remove from heat and allow to cool. Help it along by adding some frozen peas, basil, garlic, salt, and peper. When cool enough to not cook the eggs, crack em in and mix the lot together. You'll have to season now because once it's cooked it will be a bit harder.

Brush a muffin tin with olive oil. Cut each sheet of pastry into quaters. Stuff them into a muffin tin. (12 cup). Place a peice of cheese into each cup. Now tip in the egg mixture, and place a slice of tomato on top. Fold over the edges of the pastry. Brush with a bit of extra oil if you need to. Other wise bung en in the oven at 200c for 20 minutes, or untill the tart rises, and the pastry becomes golden brown................................................Dig in!!!!