Breakfast Egg Cups
Start your morning with this tasty and simple Breakfast Egg Cups!
Place 3 large ramekins in the Panasonic Electric Oven on and preheat at 190°C for 20 minutes on top and bottom heat.
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 cornflour 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 two thirds full.
Return ramekins to the oven and bake for 10 – 12 minutes, until the batter is half-cooked and domed in the centre.
Pull the oven tray 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 160oBake for another 13 – 15 minutes until eggs are set. Serve hot.
TIPS: For extra bite, add a little chopped sausage meat or chicken slice to the egg yolk batter before folding in the egg whites.