Little bacon and egg pies

Ingredients

1 ½ sheets	Flaky puff pastry, thawed
250 g	Streaky bacon, thinly sliced (Main)
1 cup	Sour cream
2	Spring onions, diced
2 tsp	Thyme
6	Eggs (Main)
1 to taste	Freshly ground black pepper
2	Tomatoes, medium, thickly sliced

Directions

1. Preheat the oven to 200 degC. Place an oven tray in the oven to heat while preparing the pies. This will help cook the base of the pies.
2. Lightly oil a six-hole Texas muffin pan.
3. Cook the bacon in a small frying pan over medium-high heat or in the microwave for three to four minutes, until light-golden.
4. Drain on paper towels. Cool.
5. Cut the pastry sheets into quarters. Gently press a square of pastry into each muffin hole.
6. Place of the bacon into each pastry shell. Combine the sour cream, spring onions, thyme and pepper. Place spoonfuls over the bacon.
7. Crack an egg on top of the sour cream in each shell. Top with the remaining bacon and a thick slice of tomato.
8. Bake for 25-30 minutes, until the pastry is golden and the filling cooked.
9. Stand for five minutes before removing from the pan. Serve hot with a side salad.