Delicious and easy layered breakfast for two!
Cooking set up: Induction
Category: Breakfast
The chef rates this meal: ⭐⭐⭐⭐⭐
Why this recipe works
The Adventure-Q makes it easy to cook multiple breakfast favourites at once. While the eggs gently steam in ramekins, the bacon and mushrooms cook underneath, so everything is hot and ready to serve at the same time using just one cooker.
Kate’s notes:
I wanted poached eggs without having to use extra pans. We also wanted everything ready to eat together, rather than one person waiting while the other finished cooking. Next time I’d probably fry the eggs instead, but it was a fun experiment and worked really well.
Time
Preparation: 5 minutes
Cook time: 20 minutes
Ingredients
- 4 eggs
- 4 slices short-cut bacon
- 4 large mushrooms, sliced
- 3 slices of toast
- Butter, for greasing the ramekins
- Water
- Salt and pepper, to season
Taste test notes
The eggs turned out perfectly, and tasted just like poached eggs!
Method
- Preheat the Daymo Adventure-Q with the glass lid on for 5 minutes.
- While it heats, melt a little butter in a ramekin placed in the base of the Daymo.
- Grease each ramekin with the melted butter.
- Add about 1 tablespoon of water to each ramekin, carefully crack in the eggs, then top with another tablespoon of water. Season with salt and pepper.
- To save space, place two eggs in each ramekin.
- Place the ramekins into the pan, cover with the glass lid and cook for 5 minutes before adding the bacon.
- Add the bacon to the base of the Adventure-Q and cook until one side reaches your preferred level of crispness.
- Once the bacon has shrunk, move it aside to make room for the sliced mushrooms.
- Add the mushrooms, replace the glass lid and continue cooking, turning the bacon and stirring the mushrooms occasionally.
- Carefully remove the ramekins with tongs once the eggs are cooked. Remove the bacon, and if needed, spread the mushrooms across the base to finish cooking.
- Serve immediately with freshly toasted bread.
Enjoy!
Anything the chef would change for next time?
I’d continue using two eggs in each ramekin to save space. I’d also love a lid that fits the ramekins to make cooking them even easier.
Submitted by: Kate, East Maitland, NSW
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