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.

YOU Breakfast - - Contents -

SERVES

4

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.

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