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For this recipe and more, visit mieleexperience.com.au or mieleexperience.co.nz 8. Ingredients Method Egg base 1. Place the egg whites, cream, cottage cheese and salt into a jug. Blend with a hand blender until all ingredients are well combined and the mixture is light and fluffy. 2. Divide the egg mixture into the bases of eight 1 cup (250 ml) jars with fitted lids. 3. Screw the lids back onto the jars and place into a perforated steam container. Place the jars into the steam oven and Steam at 85°C for 25 minutes. Cherry tomato, basil and pine nuts 1. Combine 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, shallot and mint. Season to taste. Leek, tarragon and bacon 1. Heat the olive oil in a large frying pan on medium heat, induction setting 6. Add the bacon and cook for 5 minutes, or until the bacon starts to crisp. 2. Add the leek, reduce the cooktop to low heat, 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 the egg pots warm or cold with your favourite topping and toast, if desired. Hints and tips • The steamed egg bases will last for up to a week in the refrigerator, perfect for breakfast on the run! • If you have leftover egg yolks, they can be used to make crème brûlée, crème anglaise or ice cream. Egg base 10 eggs, whites only 150 ml cream 150 g light cottage cheese ½ tsp fine salt flakes Cherry tomato, basil and pine nuts 250 g multi coloured cherry tomatoes, roughly chopped 1 / 3 cup (50 g) pine nuts, toasted ¼ cup basil leaves, torn 2 tsp balsamic vinegar 1 tbsp 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 shallot, finely chopped Salt and pepper, to taste 2 tbsp mint leaves Leek, tarragon and bacon 1 tbsp 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 Appliance / Function Steam and Induction Miele accessories Steam containers Serves 8 Preparation time 15 minutes Cooking time 25 minutes Breakfast egg pots Scan the QR codes below to discover more breakfast recipes using steam Baked beans with steamed eggs and bacon Porridge with chia, dark chocolate and caramelised bananas Michael Meredith’s Eggs, oats and ham