Bacon and Cheddar Egg Bites

Method

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1. Heat the oven to 160°C / 320°F and butter a 12-hole muffin tin thoroughly.

   Mark done

2. Fry the bacon over medium heat for 7 minutes until crisp, drain, and chop.

   Mark done Start 7 min timer

3. Blend the eggs, cottage cheese, cream, salt, pepper and cayenne for 30 seconds until completely smooth and slightly frothy. Blending is what gives them the silky texture.

   Mark done Start 30 sec timer

4. Stir in the Cheddar, bacon and chives by hand.

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5. Divide between the muffin holes, filling each three-quarters full.

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6. Set the tin inside a large roasting tin and pour boiling water into the outer tin to come halfway up the sides of the muffin tin.

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7. Bake 25 to 30 minutes, until just set with a slight wobble at the centre. They will puff and then settle.

   Mark done Start 25 min timer

8. Lift the tin out of the water, rest 5 minutes, then run a knife round each and lift them out.

   Mark done

Chef’s Tips

• The water bath is the recipe. Baked dry they are a completely different and worse thing.
• Blend, do not whisk. A whisked mixture bakes into scrambled egg in a cup.
• They reheat in 30 seconds in a microwave, which is what makes them worth making twelve at a time.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

Pairing Suggestions

• Hot sauce
• Black coffee
• Sliced avocado

Storage & Reheating

Refrigerated for 5 days, or frozen for 2 months. Reheat from frozen for 90 seconds.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.