Everyday Basics
Cheesy Ham Omelette
Serves: 1 to 2
Ingredients:
3 eggs, separated
2 tablespoons milk
salt and pepper
1
/
4
cup grated cheese
50 g ham, cut into strips
1 spring onion, finely sliced
butter for greasing
Method:
Beat egg yolks, with milk and salt and pepper in a
bowl. In a separate bowl, beat egg whites until soft
peaks form. Gently fold egg whites through yolk
mixture with cheese, ham and spring onion. Place
onto a well greased dinner plate. Cook on MEDIUM
for 4 to 5 minutes. Stand for 2 minutes before
folding in half to serve.
Poached Eggs
Serves: 2
Ingredients:
2 x 60 g eggs
1
/
2
cup hot tap water
dash of vinegar
pinch of salt
Method:
Place
1
/
4
cup of water, dash of vinegar and pinch of
salt into 2 small ramekin dishes or small glass bowls.
Cook water on HIGH for
1
/
2
to 1 minute.
Break egg into boiling water and with a toothpick
pierce egg yolk twice and egg white several times.
Cover dishes with plastic wrap and cook on
MED HIGH for 40 seconds to 1 minute.
Stand covered for 1 minute before serving.
Note: The size of the egg will alter cooking time.
Bacon and Egg in a Cup
Serves: 1
Ingredients:
2 slices bacon
1 x 60 g egg
1 tablespoon grated cheddar cheese
Method:
Place bacon on a dinner plate between 2 sheets of
paper towel cook on HIGH for 1 to 2 minutes.
Wrap bacon around the inside of a 1-cup ramekin
dish. Crack egg into centre of dish and pierce with
tooth pick. Cover and cook on MEDIUM for
50 seconds to 1 minutes 10 seconds.
Sprinkle with grated cheese.
Scrambled Eggs
Serves: 2
Ingredients:
4 x 60 g eggs
4
tablespoons milk
pinch salt
Method:
In a 1-litre casserole dish, beat eggs lightly with
a whisk. Add milk and salt and whisk until well
combined. Cover dish with plastic wrap and cook on
MED HIGH for 1
1
/
2
to 2 minutes. Stir eggs and cook
for a further 1
1
/
2
to 2 minutes. Stand covered for
1 minute before serving.
Cheesy Ham Omelette
CAUTION !
Boiled Eggs: Do not boil eggs in your microwave. Raw eggs boiled in their shells can explode and cause
serious injury.
Poached Eggs: The membrane on egg yolks must be placed before cooking, otherwise steam will build up
and cause yolk to pop.
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