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RECIPES
BAKED EGGS & BEANS
Serves 4-6
INGREDIENTS
2 tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
¼ cup tomato paste
2 x 400g can peeled & chopped tomato
1 tablespoon brown sugar
2 x 400g can three bean mix, rinsed and drained
6 large eggs
Salt and freshly ground black pepper
METHOD
1. Heat frypan on setting 10. Add oil, onion
and garlic and cook 3-4 minutes or until
onion have softened.
2. Stir in tomato paste, peeled tomatoes,
sugar and drained beans.
3. Reduce heat to setting 6 and simmer
5 minutes or until sauce has thickened
and liquid has evaporated.
4. Push mixture to the sides to make
6 holes large enough for the cracked
eggs to fit in.
5. Crack eggs into each space and season
with salt and pepper. Cover with lid
and cook 1-2 minutes or until eggs are
cooked to your liking. Serve hot with
thick cut toast.
HAM AND HERBED CHEESE
OMELETTE
Serves 4
INGREDIENTS
4 eggs, separated
2 tablespoons milk
1 teaspoon Dijon mustard
Salt and freshly ground black pepper
40g butter
120g ham, thinly sliced into strips
2 tablespoons finely chopped parsley
1 tomato, finely diced
½ cup grated cheddar cheese
METHOD
1. Combine egg yolks, milk, mustard in
a small bowl and season with salt and
pepper.
2. Beat egg whites in a separate bowl until
soft peaks form. Fold through egg yolk
mixture.
3. Melt butter in the frypan on setting
10. Add ham and cook 1 minute until
warmed through. Stir in parsley and
tomato and cook a further 2 minutes.
Remove and set aside.
4. Reduce heat to setting 6. Pour egg
mixture evenly into frypan. Cover and
cook until omelette puffs up and base of
omelette is golden.
5. Sprinkle half the omelette with ham
and tomato mixture and cheese. Turn
omelette in half to enclose filling and
cook a further 1-2 minutes until set.
6. Cut into 4 slices and serve.