1. Pre-heat the oven to 180⁰C (160⁰C fan-forced).
2. Grease or line with baking paper 4×12 CM pie or muffin tray tins.
3. Put 1 ½ rashers in per tin.
4. In a medium sized bowl, whisk together the eggs, crème fraiche and parsley. Mix until well combined.
5. Pour the egg mixture over the rashers and bake for 20 minutes or until the rashers are crisp and the egg is set.
6. Serve with buttered toast and enjoy!
Recipe by Talking SalesPrint Your Shopping List