Breakfast Gratin Egg Cups
These are too easy. You can actually pre-make the whole thing then just re-heat on demand. But for best results I suggest leaving the grilling of the parmey at the end, until you are ready to serve. So pre-do the rest. Then go from there. Fresh, fragrant, yummy, quick, delicious, feed the world. It's as easy to portion control as 1 cup per guest. Go for it, open a cafe!!
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Need
- 12 eggs
- Drizzle of fresh cream
- 1/2 Cup swiss cheese, grated
- 1/2 Cup parmesan, grated or shaved
- 250 Grams short cut bacon (of smoked salmon is also nice)
- A little butter or oil for greasing
- pink salt flakes and pepper to taste BUY
Do
- 1
Preheat oven to 160°C.
- 2
Lightly grease a 12 cup friand or muffin pan, or individual ramekins.
- 3
Cut the bacon or salmon with kitchen scissors to fit the bottom of each cup exactly.
- 4
Sprinkle with the swiss cheese.
- 5
Crack a whole egg into each cup and drizzle a little cream over each one. Sprinkle with salt and pepper.
- 6
Cook in oven on a tray until eggs are set. (approximately 8-10 minutes, don't over do it!)
- 7
Remove. Put parmesan on top and finish under a grill for 5-10 minutes.
More
Serve immediately!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
