Toast and Egg Tarts
Breakfast can be a whole new world using your Combi-Steam oven. You can do eggs lots of different ways. You can do porridge and even set it overnight to be ready in the morning. You can re-heat your breads and pastries to freshly baked perfection using your Regeneration option (if you have it!). Using your Combination Steam functions you can even do toasties if you like.
But, there is always room for a new “breakkie on the go” recipe in everyone’s little black book. It’s good to keep things interesting and exciting. A change is as good as a holiday they say and seeing as there hasn’t been many of those of late, I think that a change up sounds like a plan.
These are a concept or an idea rather than an actual recipe. You can play around with the fillings and the flavours. The bread and the egg are the staple parts but the rest can be mixed to suit your pantry and your tastebuds. Try some canned baked beans or some chopped chorizo. Go for some diced mushies and chopped baby spinach leaves. Or even some crumbled feta and chopped cherry tomatoes.
Here is my version - you take it and make it your own.
Makes 12
12 L free range eggs
12 sandwich slices wholemeal, multigrain or white bread
olive oil spray
4 slices ham (roughly chopped)
2 tbs chives (finely chopped)
½ cup sour cream
2 tbs grated parmesan cheese
To Make:
Spray a good quality non stick, cupcake tray with cooking spray.
Select Hot Air with Steaming (Combination Steam) on your Combi-Steam oven. Set the temperature to 220°C. For variable Steam select 20%. Allow to preheat.
Combine the ham, chives, sour cream and parmesan in a bowl. Season with salt and pepper.
Press the bread slices into the cupcake cups to form a shell. You may need to press the bread down a little to squash it in.
Spoon the creamy ham mixture into the bottom of the bread cups, diving equally.
Carefully crack an egg in on top of the creamy mixture. (If you are nervous you may find it easier to crack them one at a time into a small ramekin and tip them in).
Season the top of the eggs with a little salt and pepper.
Spray the edges of the bread with some olive oil spray to help them crisp and brown.
Place the tray into the centre of the pre-heated Combi-Steam on a rack.
Bake for 15-18 minutes or until edges of the bread are browned and crisp.
Remove tray and allow to cool for a few minutes before carefully removing the tarts with a blunt knife.
Eat warm or at room temperature.
Tell me how you go with these. I think they can be a winner in most households and I would love you to join me on the Facebook page to let me know if they work for you.
Otherwise,
Happy Combi Steaming!
Yours in the kitchen,
The CSQ. x