Step 1

Preheat oven to 200°C. Lightly grease 12 x 3/4-cup capacity Texas muffin pans. Cut pastry sheets into quarters. Gently ease a square of pastry into each muffin pan.

Step 2

Cook bacon in a small frying pan over medium-high heat for 3 to 4 minutes or until light golden. Drain bacon on paper towel and allow to cool for 5 minutes.

Step 3

Place three-quarters of bacon into base of each pastry shell. Whisk sour cream, chives, salt and pepper until well-combined. Spoon mixture over bacon. Crack egg on top of sour cream. Top with remaining bacon.

Step 4

Bake for 25 to 30 minutes or until pastry is golden and filling is cooked. Allow to stand for 5 minutes before removing from pan. Season and serve hot.