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Scrambled Eggs with Peas and Bacon
Whipping the cream to soft peaks before folding in the eggs is what gives this scramble its light, almost souffled texture, unlike a pan-cooked version. Cooking it in short microwave bursts, stirring and smoothing between each, keeps the curds soft rather than rubbery.
- Total time
- 52 min
- Prep
- 25 min
- Cook
- 17 min
- Rest
- 10 min
Ingredients
Method
Cook the diced bacon with 50 ml (3.5 tbsp) of water for about 3 minutes at 600 W in the Tupperware MicroCook Pitcher. Add the shelled peas and continue cooking for about 6 minutes at 600 W. Let stand for 5 minutes before draining.
Whip the well-chilled cream to soft peaks in the Tupperware Speedy Chef (speed 1), add the beaten eggs, season with salt and pepper and mix (speed 1).
Pour this mixture into the Tupperware MicroPro Grill, fit the lid in the raised position and cook for about 3 minutes 30 seconds at 900 W. Stir, smooth the top and continue cooking for about 2 minutes 30 seconds at 900 W with the lid still raised. Stir once more and finish cooking for about 2 minutes at 900 W. Let stand for 5 minutes to finish setting.
Serve the scramble with the peas and bacon.
