Step 1

Preheat oven to 175C.

Step 2

Trim excess fat rind from bacon rashers.

Step 3

Place 3 eggs, 50 mL of the cream and milk into a bowl and whisk well to mix.

Step 4

Add spring onions, herbs, tasty cheese, 2 tablespoons of the parmesan cheese and mustard. Season well with cracked pepper. Mix.

Step 5

In a large non-stick muffin pan (Texas muffin size), place a bacon loin on the bottom of each pan and line the sides with the long strips of bacon

Step 6

Divide the egg mixture evenly into each pan and crack a whole egg on top.

Step 7

With the remaining parmesan, sprinkle a little on top of each whole egg and drizzle a little of the remaining fresh cream on top.

Step 8

Place a halved cherry tomato into each pan so it just sticks out of the cream.

Step 9

Bake for 25 minutes or until firm to touch. Remove from oven and allow to settle in pan for a further 5-7 minutes before removing.