Canapes With Eggs And Bacon

Preparation:

Preparation: Chop the parsley. Cut the thin slices of bacon into small pieces. Melt 10 g of butter in a saucepan, add the bacon and brown it until it becomes crispy, stirring several times. Remove from the fire. Break the eggs into a bowl, add a spoonful of water and beat with a fork. Pour them into the pan, put it back on the heat and cook, stirring until the eggs have become creamy. Put in a bowl and leave to cool. Then add the parsley, salt, pepper and mix with a fork. Spread the slices of bread with the rest of the butter. Spread the egg preparation on three slices of bread and cover them with the other three. With a 5 cm flower-shaped stencil, cut out two flowers in each tartlet. Arrange them on a plate and serve immediately or cover the plate with cling film and refrigerate until ready to serve. Recommended wine: Aquileia Refosco.