Bacon & Egg Tartlets

These are super easy breakfast tarts. This recipe is enough for 12 tarks, 3 each for four of us.

Cut the crusts of 12 slices of bread and lightly butter both sides. Squash each slice into a bun tin.

Place in a hot oven for 10 minutes until the break starts to crisp.

Meanwhile, fry 150g of bacon lardons until they are nicely browned.

Take the bread cases out of the oven and divide the lardons between each case. Add half a teaspoon of sweetcorn and a good sprinkling of grated cheese to each.

Whisk 8 eggs together and pur the egg into each case.

Return to the oven and cook for 20 minutes until the egg fluffs up.

Remove from the bun tin and serve straight away accompanied by fresh juice and hot coffee.