Cookbook

SOV860
the Smart Oven
™
Air Fryer
40
Baked Italian Eggs with Air Fried Bacon
1
Prep 20 mins / Cook 31 mins
2
Serves 4
1 tbsp olive oil
1 clove garlic, finely chopped
400 ml passata
6 leaves basil, roughly chopped
140 g bacon rashers, sliced into
3 mm batons
4 eggs
100 g mozzarella, grated
60 g Parmesan, grated
40 ml milk
1 tsp roughly chopped parsley
1 crusty sourdough baguette, to serve
1. Place a small pot on medium heat. Add the
olive oil and garlic and sauté until the garlic
is just golden brown.
2. Add the passata sauce and stir with a
wooden spoon. Cook for 10 mins, stirring
occasionally to ensure the sauce doesn’t
stick. Add the basil and stir, allowing it to
infuse in the sauce.
3. Pre-heat the oven. Select AIRFRY/ SUPER
CONVECTION/ 220°C/ 8 mins and
press start.
4. Place the bacon into the airfry basket.
5. When the oven is pre-heated, place the
basket into the airfry slot. Place the roasting
pan on a lower rack to catch the drips of the
bacon fat. Cook the bacon until just crispy.
Set aside.
6. While the bacon is cooking, place 60 g of
the warm passata sauce into the bottom of
4 × 150 ml deep ramekins. If using shallow
ramekins reduce the baking time.
7. Carefully crack an egg over the sauce of each
ramekin. Sprinkle with the mozzarella and
Parmesan. Pour 10 ml of milk on top of the
cheese of each ramekin.
8. Place the wire rack onto the middle shelf. Pre
heat the oven. Select, BAKE/CONVECTION/
190°C/9 mins.
9. When the oven has pre-heated place the
ramekins into the oven on the wire rack and
cook for 9 mins. When the timer alarms,
switch the oven function to GRILL/HIGH/
2 mins, leaving the eggs in the oven. Allow
the cheese to melt and become golden-brown
on top.
10. Place the bacon back into the oven to reheat.
Select GRILL/ HIGH/1 min.
11. Remove the bacon from the oven and
evenly distribute it over the 4 ramekins.
Sprinkle with the chopped parsley and serve
immediately with a baguette.