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.

Serves: 12 individual custards
  • 4 oz cream cheese, softened
  • ½ cup grated emmenthaul cheese
  • 6 eggs
  • ½ tsp salt
  • 6 slices of cooked bacon, cut in half
  1. Mash cream cheese and emmenthaul together
  2. Whisk eggs until blended.
  3. Blend eggs and cheeses together (an immersion blender works well for this)
  4. Stir in salt.
  5. Place bacon slice in the bottom of each muffin cup.
  6. Pour in the egg/cheese mixture.
  7. Pour in about ½ cup of water (the water should come half way up the muffin cups)
  8. Place the filled muffin cups evenly around the Omnia pan. I had to cook in 2 stages for the 12 custards.
  9. Cover and place on heated base pan set on high for 5 minutes.
  10. Reduce heat to medium low and continue to cook until custard is set (knife into custard comes out clean, about 10 minutes)

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