Created by ImPat on August 14, 2020
Step 1: Heat oil in a large frying pan over medium high heat and cook mushrooms for 4-5 minutes or until golden and then add bacon, capsicum and thyme and cook for 2-3 minutes or until bacon is crisp and now add capsicum, cook for 2 minutes.
Step 2: Preheat oven to 200C fan forced.
Step 3: Lightly grease 6 x 10.5cm (base) loose base fluted tart tins and using a 14cm cutter, cut 6 rounds from the pastry.
Step 4: Line pans with pastry, prick well with a fork and trim the edges.
Step 5: Place tins on a baking tray and cook for 15 minutes or until pastry is just golden and when cool enough to touch, gently push pastry down into the base.
Step 6: Break an egg into each pastry shell, top with mushroom mixture and cok in oven for 10-12 minutes or until egg white is cooked and yolk is slightly runny.
Step 7: Serve with thyme sprigs to garnish.