First, the bottom of the muffin pan is lined with thirds of bacon slices. Then you line the walls of the molds with whole slices of bacon. Now simply put a whole egg in three of the molds, taking care that the yolk stays intact.
The remaining three eggs are now beaten into scrambled eggs with the dash of milk with a whisk. Fold in half of the herbs and distribute the scrambled eggs evenly over the last three muffin cases. Put the remaining half of the herbs into the molds over the whole eggs. Grate fresh Parmesan cheese on all six eggs according to your personal taste.
In the preheated convection oven, the form is now baked on the grid in the middle rail at 130 degrees for 30 minutes. Then switch off the oven and let the eggs rest for another 5 minutes. Then plunge and serve.
We like to eat the eggs straight, but a fresh mayo, tartar sauce or Bearnaise or Hollandaise sauce is also great.
It is a bit awkward to `stick` the bacon to the walls of the molds. But from the third form you can do it. Salt is not added to either the whole or the scrambled eggs. Parmesan and bacon bring absolutely enough salt.
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