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43
RECIPES
FRENCH HEN’S EGG FRUIT TOAST
Serves 4-6
INGREDIENTS
4 x 60g eggs
¾ cup milk
¼ cup caster sugar
1½ teaspoons cinnamon
1½ tablespoons butter
6 thick slices fruit bread
Icing sugar, to serve
METHOD
1. Assemble mixer using wire whisk.
2. Using speed 1-2, mix eggs, milk, caster
sugar and cinnamon until well combined.
3. Melt a little of the butter in a non-stick
fry pan over medium heat.
4. Dip a slice of fruit bread into the egg
mixture to coat both sides then place
into the fry pan.
5. Cook for 1 minute on each side or
until crisp and golden. Repeat with
remaining batter, butter and fruit bread.
Serve hot, lightly dusted with icing sugar.
SOUFFLE FRENCH OMELETTE WITH
HAM AND HERBED CHEESE
Serves 4-6
INGREDIENTS
2 tablespoons butter
150g thinly sliced ham
3 tablespoons finely snipped chives
2 tablespoons finely chopped parsley
6 x 60g eggs, separated
¼ cup milk
2 teaspoons French mustard
¼ teaspoon salt
¾ cup grated tasty cheese
METHOD
1. Melt butter in fry pan over medium
heat, add ham and herbs and sauté for 2
minutes. Remove and set aside.
2. Assemble mixer using wire whisk.
3. Beat egg whites on speed 5 until soft
peaks form. Remove and set aside.
4. Beat egg yolks, milk, mustard and salt
on speed 2 until well combined.
5. Fold whipped egg whites through egg
yolk mixture.
6. Pour egg mixture evenly into fry pan
over medium heat and cook until
omelette puffs and base is set and
golden brown.
7. Sprinkle sautéed ham and herb mixture
evenly with the cheese over half the
omelette. Fold the unfilled half of the
omelette over the filling.
8. Cut into 6 large slices and serve hot.
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