4 (100g) bacon rashers, trimmed and chopped (1cm pieces)
1 red capsicum, finely chopped
2 tbsp chopped thyme leaves, plus sprigs to garnish
3 sheets puff pastry
1Heat oil in a large frying pan over medium high heat. Cook mushrooms for 4-5 minutes or until golden. Add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp. Add capsicum, cook for 2 minutes.
2Preheat oven to 200C fan forced. Lightly grease 6 x 10.5cm (base) loose base fluted tart tins. Using a 14cm cutter, cut 6 rounds from the pastry. Line pans with pastry, prick well with a fork and trim the edges.
3Place tins on a baking tray and cook for 15 minutes or until pastry is just golden. When cool enough to touch, gently push pastry down into the base.
4Break an egg into each pastry shell, top with mushroom mixture. Cook in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny. Serve with thyme sprigs to garnish.