INGREDIENTS
Base
10 eggs, whites only
150 ml cream
150 g light cottage cheese
½ tsp fine sea salt
Cherry tomato, basil and pine nuts
250 g multi coloured cherry tomatoes,
roughly chopped
50 g (⅓ cup) pine nuts, toasted
¼ cup lightly packed basil leaves, torn
2 tsp balsamic vinegar
1 tbsp (20 ml) olive oil
Salt and pepper, to taste
Broad beans, peas and mint
1 cup (150 g) fresh or frozen broad
beans, peeled
½ cup (75 g) fresh or frozen peas
1 tsp lemon juice
1 eschalot, finely chopped
2 tbsp mint leaves
Salt and pepper, to taste
Leek, tarragon and bacon
1 tbsp (20 ml) olive oil
150 g bacon, finely chopped
1 leek, white part only,
thinly sliced
2 tsp tarragon leaves, roughly
chopped
Salt and pepper, to taste
Miele accessories
METHOD
Egg base
- Place egg whites, cream, cottage cheese and salt into a jug. Blend with a hand blender until all ingredients are well combined and mixture is light and fluffy.
- Divide egg mixture into the bases of eight 1 cup (250 ml) jars with fitted lids.
- Screw lids back onto the jars and place into a perforated steam container. Place jars into the steam oven and Steam at 85°C for 25 minutes.
Cherry tomato, basil and pine nuts
- Combine all of the ingredients. Season to taste.
Broad beans, peas and mint
- Place the broad beans and peas in a perforated steam container. Place into the steam oven and Steam at 100°C for 3 minutes, or until tender.
- Place into a bowl and combine with the lemon juice, eschalot and mint. Season to taste.
Leek, tarragon and bacon
- Heat olive oil in a large frypan on medium heat, induction setting 6. Add bacon and cook for 5 minutes or until bacon starts to crisp.
- Add the leek, reduce heat to medium-low, induction setting 4. Cook, covered, for 3 minutes or until the leek is tender. Stir though the tarragon. Season to taste.
To serve
- Serve egg pots warm or cold with your favourite topping and toast, if desired.
Hints and tips
- The steamed egg bases can be kept in the fridge for up to 1 week.
- These egg pots are great for picnics, or breakfast on the go.
- Leftover egg yolks can be used to make crème brûlée or custards.
APPLIANCE / FUNCTION
Miele
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