• 9        Filo Pastry Sheets
  •           Butter, clarified
  • 100g Bacon, chopped, crisped
  • 6        Eggs, separated
  •           Cream (35%)


  • Lay a filo sheet down and butter one side, layer another sheet on top and repeat the process once more.
  • Cut the sheets into strips, and line the inside of a mini muffin mould, in a criss cross pattern.
  • Whisk up the eggs with a dollop of cream, season to taste.
  • Add a sprinkle of the bacon in the bottom of the moulds, then top with the egg mixture.
  • Bake in a pre-heated oven at 180c for 15 - 20 minutes.
  • Serve whilst warm.

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