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Scrambled Eggs Serves 2
4 large eggs
²/
³
cup cream
Sea salt
Freshly ground black pepper
20g butter
Toast, to serve
1. In a medium bowl, whisk the eggs, cream,
salt and pepper until well combined. Heat
butter in skillet over a medium heat until it
bubbles.
2. Pour in the egg mixture and cook, stirring
with a wooden', until the eggs are just
starting to firm but are still quite moist.
3. Serve immediately with hot, buttered toast.
Sweet Crepes Makes approximately
16 crepes
3 eggs
60g butter, melted
1¾ cups milk
250g plain flour
2 tablespoons caster sugar
pinch salt
1. Place crepe ingredients into a blender jug
and blend on low for about 20 seconds
or until combined. Strain into a jug and
stand for 30 minutes.
2. Heat skillet on setting 7. Pour about ¼
cup of batter into the greased pan. Tilt the
pan to spread the mixture evenly. Cook
over a low heat on both sides until golden.
Repeat with remaining mixture.
3. Serve crepes with lemon juice and sugar or
hazelnut spread.
Omelette with Porcini Mushrooms Serves 2
40g dried porcini mushrooms
4 eggs
sea salt
freshly ground black pepper
butter
¼ cup grated cheese
1. Soak mushrooms in hot water for 10
minutes; drain and roughly chop.
2. Whisk eggs, mushrooms, salt and pepper in
a medium bowl until combined.
3. Melt butter in skillet on setting 8; once
bubbles have subsided pour in egg
mixture. Once the egg mixture has begun
to cook underneath use a wooden spoon
to bring in the edges of the egg mixture
into the centre of the skillet (this creates
height in your omelette). Do this 2-3 times
then allow the omelette to brown slightly
underneath and almost set on the top.
4. Sprinkle the cheese over half of the
omelette, then using a spatula, carefully
fold the omelette in half. Cook for a further
30 seconds.
5. Carefully tip omelette onto a serving plate.
Skillet Recipes continued