Bread tartlets with fried eggs, bacon and cheese

Ingredients:

• 6 thin slices of bread
• 6 tablespoons unsalted butter
• 3 tbsp. whole milk
• 10 large eggs
• 4 slices bacon, cut into 1cm pieces.
• 4 slices American cheese, coarsely shredded
• Hot sauce, for serving

Preparation:

1. Position the oven rack on the middle shelf and preheat the oven to 190°C.
2. Roll out each slice of bread with a rolling pin.
3. In a small bowl, microwave the butter with a large pinch of salt until melted, about 1 minute. Brush both sides of each slice of bread with the melted butter.

4. Make bread tartlets:

   
   Gently press a slice of bread into a 12-cup muffin pan. The bottom and sides of the bread should fit snugly into the pan; pleat the sides of the tartlets if necessary. Repeat with the remaining bread, filling every other pan cavity without touching the bread bowls. Bake, rotating the pan halfway through, until the tartlets are golden brown and crisp, 12-15 minutes.
5. Meanwhile, in a large bowl, combine the milk, eggs, a large pinch of salt and some freshly ground black pepper.
6. Place the bacon in a nonstick skillet and heat over medium heat. Cook, stirring occasionally, until crisp, 12-15 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the skillet and reduce the heat to low.
7. Pour the egg mixture into the skillet. Cook, stirring and scraping the sides of the pan as needed, until the eggs are scrambled and broken into small pieces, 8-10 minutes. Remove from heat and stir in the cheese until almost completely melted.
8. Spread the hot eggs evenly among the bread tartlets and sprinkle with fried bacon bits. Serve with hot sauce.