Replace the asparagus with any seasonal vegetable.
1 tablespoon of olive oil
5 button mushrooms, diced
50g of bacon
½ brown onion, finely diced
½ bunch asparagus, diced
vegetable oil spray
bunch of chives, finely chopped
6-hole muffin tin
bread, sliced and toasted
extra virgin olive oil
salt and pepper
Preheat the oven to 80°C on the Full Steam function.
On a cooktop, heat a wide-bottomed saucepan on medium to high. Add the olive oil then the mushrooms, bacon, onion and asparagus.
Sauté for 5 minutes until softened and browned.
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.
Top with the chives and steam for 12 minutes for soft eggs, 15 minutes for medium and 20 minutes for firm.
Serve with toast and rocket drizzled with extra virgin olive oil and cherry tomatoes seasoned with salt and pepper.