Baked egg cups
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Brand Ambassador Heleen Meyer shares a tasty recipe from her cookbook Make Five with us in this post. If you are looking for a different way to serve eggs then give this recipe a try. These baked eggs are kid friendly and are perfect for an on-the-go breakfast bite or brunch. Plus all the preparation can be done ahead of time and the eggs can be baked just before you want to serve them.
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Baked egg cups
Serves 6
10 ml olive or avocado oil
250 g streaky bacon
1 small onion, halved and thinly sliced
125 g mushrooms, sliced
10 ml dried mixed herbs
lemon juice, salt and pepper to taste
6 marinated sun-dried tomatoes, sliced
6 eggs
30 ml chopped fresh chives
handful fresh rocket leaves to serve
Method
- Preheat an AMC 24 cm Chef’s Pan over a medium temperature until the Visiotherm reaches the first red area. Sauté onion and mushrooms with the herbs until soft. Season to taste.
- Preheat the oven to 180 °C. Grease six large ramekins or 125 ml containers with a little of the oil. Line each ramekin with a few rashers of bacon and pack onto a baking tray. (A muffin pan could also be used.)
- Divide the mixture between the ramekins and sprinkle sun-dried tomatoes on top. Crack an egg into each ramekin. Gently cover each ramekin with foil.
- Bake for 10 - 15 minutes or until the eggs are cooked to your preference. Sprinkle chives over and serve with rocket and toast or as is.
- Save electricity by cooking this on the stove – easily prepare in an AMC 24 cm Synergy Fry Pan or Roaster. Place 500 ml water in the pan and heat over a medium temperature until the Visiotherm reaches the first red area. Continue with the above recipe until step 4. Then carefully place the bowls in the preheated unit. Cover with a lid, reduce heat to the lowest setting and cook for approximately 10 - 15 minutes, or until the eggs are set to your preference.
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Recipes from Make five, by Heleen Meyer, published by NB Publishers, photographs by Neville Lockhart.