Preheat the oven to 180°C/gas mark 4. Cut the pastry into 6 even sized pieces and use to line 6 large muffin tins, leaving the excess pastry overhanging the edges
1 sheet of puff pastry
2
In a bowl, lightly beat the eggs then add the remaining ingredients
6 eggs
6 bacon rashers, diced
1/4 bunch of tarragon, chopped
60g of Emmental, grated
1/2 tsp salt
1/2 tsp black pepper
3
Divide the mixture between the 6 lined moulds and place in the oven for 10-15 minutes or until the eggs are only just slightly wobbly in the centre. Serve immediately