Method

• 1.
  Place 8 eggs in a saucepan just big enough to hold them. Cover with cold water so they float. Place over high heat and stir constantly until the water comes to the boil. (This centres the eggs - and trust me this is super-important - so the yolks are not too close to the edge when peeling later.
• 2.
  As soon as the water boils (not a crazy boil, just the start of bigger bubbles coming to the surface) remove the pan from the heat and set aside for 3 1/2 minutes. Drain and set aside. These eggs will be very delicate indeed.
• 3.
  Now, the high-pressure task of peeling the eggs... approach this task with all the care you would apply to defusing a bomb. Tap each egg on a flat bench very, very carefully, working all the way around. Submerge in cold water and peel - again, very, very carefully. Gently place the peeled eggs in a container or bowl in a single layer and freeze for 45 minutes. Don't panic if you mess up the peeling, remember that you've got safety-net eggs on standby.
• 4.
  Heat a small non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 2 minutes, or until starting to become golden. Stir rhythmically to reduce your heart rate, which will have savagely spiked with the pressure of peeling those delicate soft-boiled eggs. Add the breadcrumbs and butter. Cook, stirring for 3-4 minutes, until light golden. Remove from the heat and stir in the parsley.
• 5.
  Preheat the oven to 200°C/180°C fan-forced. Lightly pol a size hole (each hole 250ml capacity) muffin tin.
• 6.
  Combine the flour, cheese and zucchini in a large bowl. Use a for to lightly whisk together the milk, creamed corn and remaining eggs in a jug. Season, then add to the flour mixture and stir well until combined.

• 7.
  With the tenderness of swaddling a newborn, roll the lightly frozen eggs in the extra flour to coat. Spoon half the zucchini mixture into the muffin holes. Gently press an egg into the centre of the mixture in each muffin hole and use a spoon to carefully cover completely with the rest of the mixture. Sprinkle with the bacon crumbs, then back for 20 minutes, or until golden. Serve with tomato relish.