serves 2 for a complete breakfast
250 grams flour
60 grams oats
200 grams butter
160 grams sour cream
4 thinly sliced rashers traditionally smoked bacon (rind removed)
5 large eggs
1 tablespoon cream
2 tablespoon chopped flat leaf parsley
Pulse the flour and the butter to breadcrumb stage, then add the oats and pulse. Add 3/4 of the sour cream and pulse, adding the rest of the sour cream as necessary to bring it all gently together. Rest in the fridge for 20 minutes.
Line the base of 2 small spring form tins with baking paper and rub a little butter around the sides. Roll the pastry out on a lightly floured surface cut 2 even circles to line the tins with. Place in the fridge and allow to rest for 5-10 minutes. Take out of the fridge just a few minutes before you use so that it is easier to use, but doesn’t get warm.
Mix 1 egg with the cream and season with sea salt and freshly ground black pepper. Place 2 rashers of bacon around the side of each tin, pour a little of the egg and cream mixture into the base, then crack 2 eggs into each tin, top with a little more egg & cream mixture and season with salt and pepper and top with chopped chives. Bake in an oven previously heated to 180C for 22-25 minutes.
Remove from the oven, and leave to set for a couple of minutes before serving.
courtesy of: ABC TV: The Cook and the Chef, GPO Box 9994, Adelaide SA 5001, Australia