Ingredients

Method

• 12 back bacon rashers
• 50 g chorizo, sliced
• 1 medium red onion, very thinly sliced
• 1 red pepper, cored and cut into thin strips
• 50 g mature Cheddar grated
• 4 T garlic chives, chopped
• 6 large free-range eggs
• 1⁄2 cup milk
• 1⁄2 cup cream
• Sea salt and freshly ground black pepper, to taste
• 30 g Parmigiano Reggiano finely grated

Method

Ingredients

Preheat the oven to 180°C.

Dry-fry the bacon and chorizo for 4 minutes, or until the fat is rendered but not crispy. Remove from the pan. 2 In the same pan, sauté the onion and pepper for 3 minutes, then set aside to cool.

Place 2 rashers of bacon into six cavities of a muffin pan, covering the base and sides. Fill the remaining cavities with water so they don’t burn.

Mix the chorizo with the onion, pepper, cheese and chives. Divide between the 6 prepared muffin cavities.

Whisk the eggs, milk and cream in a jug and add a pinch of salt and black pepper. Pour equal amounts into the muffin pan and sprinkle with Parmigiano Reggiano.

Bake for 15–20 minutes, or until cooked through. Cool for a few minutes, then remove from the pan.

Chef's note: “Crustless bacon, egg and cheese tartlets are wonderfully versatile – chop and change ingredients as you please.”

This recipe first appeared in the May 2015 issue of TASTE Magazine.