Totally amazing way to wake up. 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. Enjoy. (This recipe should have featured in my ‘Whats for Breakfast?' ebook...the perfect pre Mother’s Day download to leave casually lying around on the off chance they are planning something! Be-gone soggy toast with cold eggs! Let’s enjoy breakfast shall we?) It is however in the 'Merry Christmix' ebook...if you were wondering!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
- Salt and pepper to taste
Lightly grease a 12 cup friand or muffin pan, or individual ramekins.
Cut the bacon or salmon with kitchen scissors to fit the bottom of the tin exactly.
Sprinkle with the swiss cheese.
Crack a whole egg into each cup and drizzle a little cream over each one.Sprinkle with salt and pepper.
Cook in steam oven or in Varoma for 30 minutes or until eggs are set.
Remove. Put parmesan on top and finish under a grill for 5-10 minutes.