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Breakfast Egg Cups

  • 45 min
  • Medium
  • Microwave


  • Parmesan Batter

  • Egg White Batter




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


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


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.


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


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.


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


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.


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.


Breakfast Egg Cups

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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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