300g diced bacon
3 sheets store-bought puff pastry
1 bunch chives, finely chopped
a dash of milk or light cream
ground black pepper
Fry the bacon till browned and slightly caramelised: set aside.
Whisk the eggs, cream or milk and chives in a jug. Cut circles out of the puff pastry and use them to line deep muffin tins (spray tins with non-stick cooking spray first.)
Distribute bacon evenly among the pastry cases. Pour a few teaspoons of egg mixture over the bacon in each pastry case. Don't let the egg come all the way to the top of the pastry.
Bake in a preheated hot oven (200C) for about ten minutes or until the pastry is puffed and golden (even on the bottom: take one out and check) and the egg is puffed and set.