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This little breakfast treat was surprisingly easy. I stumbled onto the idea while reading an article about the sous vide method of cooking and wondered why I couldn’t recreate these in my stove top Omnia oven. The water bath method takes one hour of cooking time and since cooking fuel/electricity is at a premium on the boat I thought that surely I can cut that time in half.
I laid all my ingredients out on the counter, whipped up the eggs and cheese. The bacon I used for this was my latest crush…Pepper Bacon (recipe here). I loved how it added a touch of sweet and peppery bite to the creamy egg and cheese.
I then set the filled muffin cups into a shallow water bath and surprisingly I had perfect light textured little custards in no longer than 12 minutes. That’s what I said, TWELVE minutes. I barely had time to set the table.
I’m very curious to someday add a sous vide apparatus to my galley ware but really… one hour versus twelve minutes…I’ll stick to my Omnia for now.
Galley Kat Note
As I have only made these on the stove top, I can’t verify for you a conventional oven method but cooking time usually is comparable.
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