Quick and Easy Bacon and Egg Tarts

*Quick and Easy Bacon and Egg Tarts*
Serves 6

It doesn't get any easier, quicker or tastier than this.  These make a great weekend breakfast!  Our crescent rolls over here have six in each tin and so they will separate into 3 individual tarts, each using two triangles.  I am not sure how that translates in America.

2 cans of refrigerator crescent rolls
6 large free range eggs
12 slices of smoked streaky bacon, partially cooked
3 TBS freshly grated parmesan cheese
salt and black pepper to taste
chopped fresh parsley and more parmesan to serve.

Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a large baking sheet.   Unroll the crescent rolls, dividing each can into three equal sections.  Place them onto the baking sheet, pressing the diagonal perforations in each section together to close.  Roll up a 1/2 inch border all the way around each tart base.  Break an egg into the centre of each.  They will spread out to fill the tart.  Sprinkle with some salt and black pepper to taste. Cut each slice of bacon  in half crosswise and place 4 half slices on each tart.  Sprinkle with some parmesan cheese.    Bake in the preheated oven for 10 to 12 minutes, until the edges are golden brown and the eggs are set according to your preference.  Serve hot.