60ml 50% less fat crème fraîche
3 eggs, plus 2 egg yolks
5-6 slices smoked streaky bacon
100g cherry tomatoes, halved
10g fresh flat-leaf parsley, roughly chopped
10g fresh basil, leaves picked
2. Mix the crème fraîche and the egg yolks in a bowl; season. Spoon onto the pastry, being careful not to go over the border. Arrange the bacon and the tomatoes in the heart, leaving a gap in the middle for the eggs. Scatter with the parsley.
3. Beat 1 egg, then brush the pastry border with it. Bake on the middle shelf for 18 mins until lightly golden, then crack the remaining eggs into the centre. Bake for a further 10-12 mins until the pastry is deep golden and the eggs are cooked. Scatter with the basil leaves to serve.
All the best Jan