Substances
375g pack ready-rolled lighter puff pastry
60ml 50% much less fats crème fraîche
3 eggs, plus 2 egg yolks
5-6 slices smoked streaky bacon
100g cherry tomatoes, halved
10g contemporary flat-leaf parsley, roughly chopped
10g contemporary basil, leaves picked
Technique
1. Preheat the oven to gasoline 6, 200°C, fan 180°C. Minimize the pastry into a big coronary heart form, about 30 x 30cm. (Take away and save the surplus pastry for one more recipe.) Utilizing a pointy knife, rating a line 1cm from the sting to create a border, then switch to a non-stick baking sheet.
2. Combine the crème fraîche and the egg yolks in a bowl; season. Spoon onto the pastry, being cautious to not go over the border. Organize the bacon and the tomatoes within the coronary heart, leaving a spot within the center for the eggs. Scatter with the parsley.
3. Beat 1 egg, then brush the pastry border with it. Bake on the center shelf for 18 minutes till calmly golden, then crack the remaining eggs into the centre. Bake for an extra 10-12 minutes till the pastry is deep golden and the eggs are cooked. Scatter with the basil leaves to serve.
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