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Breakfast Egg Cups

Breakfast Egg Cups

  

Breakfast Egg Cups
Cooking Time45 minutesDifficulty:Medium

Ingredients

Servings:3

Parmesan Batter

  • 30 gself raising flour
  • 10 gsugar
  • 30 gParmesan cheese powder
  • 22 gvegetable oil
  • 30 gmilk
  • 2small egg yolks

Egg White Batter

  • 2small egg whites
  • 12 gsugar
  • 10 gcorn flour
  • large pinch of salt
  • oil for ramekins
  • 3small eggs (broken out into individual bowls)

Steps

STEP 1

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

STEP 2

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

STEP 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.

STEP 4

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

STEP 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.

STEP 6

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

STEP 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.

STEP 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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