Ingredients

• 6 bread slices, without the crust
• 150-200 g smoked bacon, cut into small matchsticks
• 4-5 tbsp butter, melted (or olive/sunflower oil)
• 6-7 tbsp sour cream
• 4 eggs, beaten
• freshly grated parmesan cheese (or other type of cheese)
• basil leaves, salt and black pepper

Directions

1. Preheat the oven to 190°C . In a small frying pan cook the bacon over a medium heat until almost crisp, stirring once or twice.

2. Brush the bread on both sides with the melted butter (or olive/sunflower oil)

3. In a small bowl mix the sour cream, finely, chopped basil leaves, salt and black pepper. Be careful with the salt as the bacon is quite salty already.

4. Take a muffin tin and gently press each bread piece into separate muffin case. Then put a few of the bacon pieces in each bread cup. Fill with a little bit of the beaten eggs, spoon some of the sour cream and basil mixture and top with the grated parmesan.

5. Bake for 15 – 20 minutes, until the bread is crisp and golden. Serve hot.

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