Steamed Eggs with Bacon & Asparagus
Time
30 minutes
80
Full Steam
Difficulty
Easy
Servings
Serves 3
Chef’s Tip
Replace the asparagus with any seasonal vegetable.
Ingredients
1 tablespoon of olive oil
5 button mushrooms, diced
50g of bacon
½ brown onion, finely diced
½ bunch asparagus, diced
vegetable oil spray
6 eggs
bunch of chives, finely chopped
Equipment
6-hole muffin tin
To Serve
bread, sliced and toasted
50g rocket
extra virgin olive oil
cherry tomatoes
salt and pepper
Steps
1.
Preheat the oven to 80°C on the Full Steam function.
2.
On a cooktop, heat a wide-bottomed saucepan on medium to high. Add the olive oil then the mushrooms, bacon, onion and asparagus.
3.
Sauté for 5 minutes until softened and browned.
4.
Spray the muffin tin with vegetable oil spray and spread the filling evenly into each hole. Make a well in the center and crack an egg into each one.
5.
Top with the chives and steam for 12 minutes for soft eggs, 15 minutes for medium and 20 minutes for firm.
6.
Serve with toast and rocket drizzled with extra virgin olive oil and cherry tomatoes seasoned with salt and pepper.