3 Rashers of Bacon
3 eggs
1/2 cup of sour cream
1tblsp of parsley leaves ( I used fresh chives instead)
Preheat oven to 180˚c. Grease 2 ramekins/pie tins and line each with 1 1/2 rashers of bacon (next time I'm going to cook the bacon a little in a pan first for maximum crispiness). In a bowl whisk together the eggs, cream and herbs. Pour the mix evenly into the ramekins and bake for 25mins or until the egg is set. Serve with hot buttered toast.
