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NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Eggs
Souffle french omelette with ham &
herbed cheese
Serves 4
2 tablespoons butter
120g sliced ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato
4 x 60g eggs, separated
2 tablespoons milk
1 teaspoon mild English mustard
¼ teaspoon salt, optional
½ cup grated tasty cheese
Melt butter in frypan on medium heat.
Sauté the ham, chives, parsley and tomato
for 2 minutes. Remove and set aside.
Combine egg yolks, milk, mustard and salt
in small bowl and beat on speed 2 until
combined.
Clean beaters thoroughly and beat egg
whites in a clean bowl on speed 13, (start
on a low speed and slowly increase to
higher speed) until soft peaks form and
whites are light and fluffy.
Fold egg whites through combined egg yolk
mixture.
Heat frypan over medium heat. Pour egg
mixture evenly into frypan and cook until
omelette puffs and base of omelette is
golden and crisp.
Sprinkle with sauteed filling. Fold omelette
in half and sprinkle with grated cheese.
Slice into four large slices and serve with salad.
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Fluffy smoked salmon creamed eggs
Serves 2
4 x 60g eggs
½ cup | 125ml thickened cream
Freshly ground black pepper, optional
2 tablespoons butter
150g smoked salmon, roughly chopped
2 tablespoons finely snipped chives, for serving
Place eggs and cream into a small bowl,
beat on speed 6 until light and fluffy.
Season with pepper.
Melt butter in frypan. Pour egg mixture into
hot pan, stir until mixture has thickened
slightly.
Stir in chopped salmon, then cover with a
lid until eggs are firm, light and fluffy.
Sprinkle with chives and serve.
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Eggs R3
Batters R4
Scones R6
Tea cakes R8
Bread R9
Cakes R10
Contents
BHM500_V4.indd 2-3 15/11/07 1:02:02 PM