Sunbeam 408793 - Page 6

1110
Recipes
Porcini Mushroom Omelette
6g dry porcini mushrooms
2 eggs, beaten
2 tablespoons thickened cream
2 tablespoons chopped red onion
1. Place porcini mushrooms into a small
bowl, pour over boiling water to just cover.
Allow to hydrate for 5 minutes; drain and
chop finely.
2. Combine all ingredients and mix well.
3. Pour evenly into the two, well greased
poaching trays.
4. Cook as directed for savoury omelettes
Parmesan Omelette
2 eggs, beaten
2 tablespoons grated parmesan cheese
2 tablespoons cream, milk or water
2 tablespoons chopped red onion
1. Combine all ingredients and mix well.
2. Pour evenly into the two, well greased
poaching trays.
3. Cook as directed for savoury omelettes.
Egg White Omelette
2 rashers short cut bacon, fat trimmed &
chopped
3 medium button mushrooms, sliced
2 egg whites
2 tablespoons grated low fat cheddar
1 tablespoon chopped chives
1. Heat a non-stick frying pan over medium
heat; add bacon and cook 1-2 minutes or
until golden & crispy.
2. Add sliced mushrooms and cook 1-2
minutes or until softened. Remove from
heat and cool slightly.
3. Beat egg whites until soft peaks form; fold
through cheddar and chives.
4. Pour evenly into the two, well greased
poaching trays.
5. Cook as directed for poaching.
6. Allow omelette to stand for 1 minute
before removing lid.
7. Serve omelette topped with mushroom and
bacon.
Eggs Benedict
3 egg yolks
1 tablespoon lemon juice
1 tablespoon water
125g butter, melted
Salt & pepper
4 eggs
2 English muffins, toasted
4 slices ham or bacon, grilled
1. Place egg yolks, lemon juice and water
in a heatproof bowl over a saucepan of
simmering water.
2. Whisk mixture until it thickens and is well
combined.
3. Gradually add melted butter; whisking
continuously until sauce is smooth and
thick. Do not allow sauce to boil or it will
separate.
4. Remove from heat and season to taste.
5. Poach eggs according to directions.
6. Top toasted muffin with grilled ham/bacon
and poached egg.
7. Drizzle over warm hollandaise sauce.
Eggs Florentine
20g butter
1 clove garlic, chopped
150g baby spinach leaves
Squeeze of lemon juice
4 eggs
4 thick slices sourdough, toasted
Salt & pepper
1. Heat butter in a large frying pan over
medium heat, add garlic and cook 1
minute.
2. Add spinach and cook until just wilted;
add lemon juice.
3. Poach eggs according to directions.
4. Top toasted sourdough with wilted spinach
and poached egg; season with salt and
pepper.
Recipes continued
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