- 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
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.