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Recipes (cont.)
Stuffed French Toast
1 large egg
1 large egg white
1 Tablespoon (15 ml)
strawberry preserves
1 Tablespoon (15 ml) cream cheese
1 Tablespoon (15 ml) chopped pecans
2 slices cinnamon bread
Preheat Breakfast Master skillet on medium heat. Beat egg and egg
white in medium bowl; set aside. Mix cream cheese and pecans
in small bowl; spread on one slice of bread. Spread strawberry
preserves on remaining bread slice. Top bread with cream cheese
mixture with remaining bread slice, strawberry-side down. Place
bread in egg mixture for 2 minutes; turn and soak for an additional
2 minutes. Add bread to skillet; close cover. Cook 4 to 5 minutes
or until cooked through. Serve with confectioners’ sugar or maple
syrup. Serves: 1
Western Omelet
2 large eggs
1 Tablespoon (15 ml) milk
1 Tablespoon (15 ml) chopped onion
2 Tablespoons (30 ml) chopped mushrooms
2 Tablespoons (30 ml) chopped green pepper
2 Tablespoons (30 ml) chopped red pepper
1 slice ham, chopped
Salt and pepper to taste
Preheat Breakfast Master with skillet grids on medium heat. Beat
eggs, milk, salt, and pepper until well blended. Spray skillet with
nonstick cooking spray. Place onions, mushrooms, green peppers,
and red peppers in skillet. Close cover and cook 2 minutes. Pour
egg mixture over onion mixture. Top with ham; close cover. Cook
3 minutes or until cooked through. Sprinkle with cheese; remove
from skillet. Serve with salsa and sour cream, if desired. Serves: 1
12
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