Breakfast pastries - so easy!

I made these pastries for brunch when our old Melbourne friends visited on Easter Sunday. They were a hit and so quick and easy to make.

Ingredients
3 sheets frozen puff pastry
Olive oil spray
12 eggs
200g chopped mid-rasher bacon
1/2 packet washed spinach leaves
1 clove garlic
100ml pouring cream

Method
Preheat oven to 200 degrees Celcius.

Thaw puff pastry and cut into equal quarters. Spray a 12 hole muffin tin and place pastry in muffin casings so four corners of pastry are sticking up.

Fry bacon and garlic in a frypan until browned. Set aside. Saute spinach until just wilted.

Put equal amounts of spinach in each casing of pastry. Top with chopped bacon. Add 1 tablespoon of cream over the top of bacon and spinach.

Now crack an egg slowly and gently over the top of the cream. It should fill to the top of the muffin casing. Sprinkle with salt and pepper, if desired.

Place tray in oven and cook for 20 mins. Serve with hollandaise or tomato relish. Delish!