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