Summary

Ingredients

• 3 slices toast
• 100 g bacon, thinly sliced
• 3 egg (s)
• 100 g crème fraîche
• 2 tablespoon parsley, fresh, finely chopped
• 2 tablespoon chives, fresh, finely chopped
• 3 cocktail tomatoes, halved

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Instructions

1. Preheat the oven to 200 degrees.
2. Toast toast and cut 2 circles out of each slice (the size should fit the bottom of the muffin cups).
3. Line the muffin tin with paper muffin liners. Now line the edges of the muffin molds completely with the bacon strips and press one of the roasted toast circles into each mold.
4. Beat the eggs in a bowl, mix with the creme fraiche, chives, parsley and salt and pepper and season to taste.
5. Now distribute this mixture on the muffin molds (pour into the bacon rings)
6. Now put half a tomato in the middle of the egg mixture in each shape, with the cut surface facing up.
7. Bake the egg and bacon tartlets in the oven at medium height for 15-20 minutes until crispy and cooked.