Creamy egg jars with melba toast
Dip the toast into the egg jars. This is an elegant way to serve breakfast and perfect for guests.
Preparation time: 15 minutes Baking time: 20-25 minutes
15 ml (1 T) butter 2 red onions, sliced 100 g Cheddar cheese, grated 250 g bacon, cooked 4 spring onions, cut into long strips 250 ml (1 c) milk 125 ml (½ c) cream 9 eggs salt and freshly ground black pepper 1 rye loaf, unsliced fresh tomato salad to serve
Preheat the oven to 180 °C. Grease 4 jars with nonstick spray. 1 Heat the butter in a pan and fry the red onions until soft. Remove from the pan and set aside to cool. 2 Mix the cheese and red onions. Divide the cheese mixture, bacon and spring onion strips among the jars. 3 Whisk together the milk, cream and 1 of the eggs and season with salt and pepper. Divide among the jars. 4 Carefully break 2 eggs into each jar and put the jars in a deep roasting pan. Pour boiling water in the pan so it comes halfway up the sides of the jars. 5 Bake for 20-25 minutes or until done to your liking (the time will depend on the size of the jars). 6 Thinly slice the bread and flatten the slices slightly with a rolling pin. 7 Toast in the oven or a toaster. 8 Serve the egg jars with the toast and a fresh tomato salad.