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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz INGREDIENTS METHOD Egg base 1. Place egg whites, cream, cottage cheese and salt into a jug. Blend with a hand blender until all ingredients are well combined and mixture is light and fluffy. 2. Divide egg mixture into the bases of eight 1 cup (250 ml) jars with fitted lids. 3. Screw lids back onto the jars and place into a perforated steam container. Place jars into the steam oven and Steam at 85°C for 25 minutes. Cherry tomato, basil and pine nuts 1. Combine all of the ingredients. Season to taste. Broad beans, peas and mint 1. Place the broad beans and peas in a perforated steam container. Place into the steam oven and Steam at 100°C for 3 minutes, or until tender. 2. Place into a bowl and combine with the lemon juice, eschalot and mint. Season to taste. Leek, tarragon and bacon 1. Heat olive oil in a large frypan on induction setting 6. Add bacon and cook for 5 minutes or until bacon starts to crisp. 2. Add the leek, reduce heat to induction setting 4. Cook, covered, for 3 minutes or until the leek is tender. Stir though the tarragon. Season to taste. To serve 1. Serve egg pots warm or cold with your favourite topping and toast, if desired. HINTS AND TIPS • The steamed egg bases can be kept in the refrigerator for up to 1 week. • These egg pots are great for picnics, or breakfast on the go. • Leftover egg yolks can be used to make crème brûlée or custards. Base 10 eggs, whites only 150 ml cream 150 g light cottage cheese ½ tsp fine sea salt Cherry tomato, basil and pine nuts 250 g multi coloured cherry tomatoes, roughly chopped 50 g ( @?¶ cup) pine nuts, toasted ¼ cup lightly packed basil leaves, torn 2 tsp balsamic vinegar 1 tbsp (20 ml) olive oil Salt and pepper, to taste Broad beans, peas and mint 1 cup (150 g) fresh or frozen broad beans, peeled ½ cup (75 g) fresh or frozen peas 1 tsp lemon juice 1 eschalot, finely chopped Salt and pepper, to taste 2 tbsp mint leaves Leek, tarragon and bacon 1 tbsp (20 ml) olive oil 150 g bacon, finely chopped 1 leek, white part only, thinly sliced 2 tsp tarragon leaves, roughly chopped Salt and pepper, to taste Cooking programme Steam and Induction Miele accessories Perforated steam container Serves 8 Preparation time 15 minutes Cooking time 25-33 minutes BREAKFAST EGG POTS 6.