• Preheat the oven to 160° Celsius

for the mushroom velouté

• Place the butter into a frying pan and melt over a medium temperature
• Add the flour and stir to make a roux
• Pour the stock into the roux and stir to combine
• Add the mushrooms and thyme and stir to mix
• Season lightly and cook for 10 minutes
• Turn off the heat and leave until you are ready to make the cups

for the cups

• Place a sheet of phyllo pastry onto a lightly floured surface
• Lightly brush with olive oil
• Cut the pastry down the middle lengthwise
• Cut each length into 4 across the width
• Place a piece of the cut pastry on top of another piece in the shape of a cross
• Push these into a muffin tin which has been sprayed with cooking spray
• Repeat until you have 8 cups
• Bake for 10 minutes
• Place the bacon into a non stick frying pan
• Cook until the far has rendered out over a medium to high temperature
• Remove from the pan and slice into bite size pieces
• Put 2 teaspoons of the mushroom velouté into each cup
• Divide the bacon between the cups
• Gently crack an egg into each cup
• Season the egg and top with chives
• Bake for 20 minutes
• Remove carefully and serve