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Breakfast Egg Cups

  • 45 min
  • Medium
  • Microwave

Ingredients

  • Parmesan Batter

  • Egg White Batter

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Steps

1

Place 3 large ramekins in the combination oven on convection and preheat at 190°C for 20 minutes.

2

Meanwhile, prepare the Parmesan batter by whisking together all the ingredients in a bowl.

3

In a separate, oil-free bowl, whisk the egg whites and salt with a hand mixer until foamy. Add the sugar and continue to whisk for another minute. Add the corn flour and whisk egg whites until stiff peaks form.

4

Fold one third of egg whites into the egg yolk mixture, then fold in the remainder of the egg whites.

5

Remove the preheated ramekins from the oven and brush the inner bases and sides with oil. Pour batter into each of the ramekins to 2/3 full.

6

Return the ramekins to the oven and bake for 10-12 minutes, until the batter is half-cooked and domed in the centre.

7

Pull the ramekins out and press down in the centre of each half-cooked batter with the back of a large spoon to make an indentation. Pour an egg into each ramekin, ensuring the egg yolks go into the indentations.

8

Return the tray into the oven and reset temperature to 160°C. Bake for another 13-15 minutes until eggs are set. Serve hot.

Tip: For extra bite, add a little chopped sausage or chicken to the egg yolk batter before folding in the egg whites.

Enjoy

Breakfast Egg Cups

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Ingredients

Adjust Servings:
Parmesan Batter
30g self raising flour
10g sugar
30g Parmesan cheese powder
22g vegetable oil
30g milk
2 small egg yolks
Egg White Batter
2 small egg whites
12g sugar
10g corn flour
large pinch of salt
oil for ramekins
3 small eggs broken out into individual bowls
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