Gratin Egg Cups
Be amazed and wake up to these next weekend! You can premake these to the oven stage and just finish in the morning...they are so simple, you will be amazed at how good they taste. They are pretty simple and you can steam them using the Varoma, but I find a water bath in an regular oven or steam oven a better option as you can do all of them at the same time. There are limits with the Varoma capacity of course.
You will find them easier to make if you use individual ramekins or little dishes. One muffin tray is great to a point, but they are not that easy to remove, and best served in the baking dish you use.
If you have heard of a shirred egg, this is kind of that, but a shirred egg is baked in a flat-bottomed dish, often with cream or butter, resulting in a tender, custardy texture. A gratin egg is baked with a browned crust, usually involving breadcrumbs or cheese on top, creating a crispy, golden layer. Both dishes are baked but differ in texture and toppings. I would say this recipe is a bit of a mash up of these two things.
We love our eggs for breakfast on this site. Make sure you check out some of our other amazing eggy goodness:
Fried Eggs in Caramelised Cream
Curried Lentils with Poached Eggs
Eggs Florentine with Simple Hollandaise
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- butter as needed BUY
- 250 Grams short cut bacon (or smoked salmon is also nice)
- 1/2 Cup Swiss cheese, grated
- 12 eggs
- drizzle cream per egg BUY
- 12 cherry tomatoes, halved
- 1/2 Cup parmesan cheese grated or shaved
- pink salt flakes and pepper to taste BUY
- flat leaf parsley or chives finely chopped to serve
Do
- 1
Lightly butter a 12 cup friand or muffin pan, or individual ramekins. (Individual ramekins will cook slightly quicker and are easier to serve!)
- 2
Cut the bacon or salmon with kitchen scissors to fit the bottom of the tin exactly. Or it can come up the sides and sort of cradle the egg, this helps with easy removal!
- 3
Sprinkle with the Swiss cheese.
- 4
Crack a whole egg into each cup and drizzle a little cream over each one. Season with salt and pepper.
- 5
Cook in steam oven set to 160°C/50% steam, or 30 min/Varoma/speed 4 or until egg yolks are just set but still a little wobbly. They will continue to cook after the heat has stopped.
- 6
Remove. Tuck the cut tomatoes into the dish. Sprinkle parmesan on top and finish under a grill for 5-10 minutes. This is optional. A shirred egg does not have this finish on it.
- 7
Serve with chopped herbs as directed and some delicious sourdough!
Served with
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!
