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3
BREAKFAST AND SMALL BITES
Prosciutto Egg Cups
Makes 6 individual servings
4 Long slices prosciutto, cut in half
6 Free range eggs
1/3 Cup milk
1/3 Cup goats cheese, crumbled
1 Tablespoon chopped fresh flat leaf parsley
¼ Teaspoon flaked salt
Freshly ground black pepper
Nonstick cooking spray
1. Lightly spray 4 x ¾ cup ramekins with nonstick cooking spray and place onto
the Baking Tray/Drip Pan. Line the ramekins with prosciutto layering one half
over the other to cover base and sides allowing excess to slightly overhang
the ramekins.
2. In a bowl, whisk together the eggs, milk, salt and pepper. Stir in crumbled
goat’s cheese.
3. Divide egg mixture between the ramekins.
4. Place into the oven on in rack Position 2. Select Air Fry and set the tempera-
ture to 160°C for 10 to 12 minutes, cooking until egg is set. Run a knife along
the edge of each cup to loosen from pan.
Spanish Tortilla
A traditional tapas recipe, these can be enjoyed with some marinated olives,
a green salad and crusty bread.
Makes 6 servings
1 Unpeeled Desiree potato cut into 12 thin slices
1 Teaspoon flaked salt
5 Large eggs
2 Tablespoons chopped roasted red capsicum
Chopped fresh parsley to garnish (optional)
Nonstick cooking spray
Freshly ground black pepper
1. Lightly spray ¾ cup ramekins with nonstick cooking spray and place onto the
Baking Tray/Drip Pan.
2. Divide the onion slices evenly among the ramekins. Place 2 slices of potato
in each cup and sprinkle with half the salt. Put into the Oven on the oven rack
in Position 1. Select Air Fry and set the temperature to 200°C for 10 minutes.
3. While the onions and potatoes are cooking, beat the eggs, add the capsicum
and remaining salt season with pepper. Once the potatoes and onions are
ready, evenly pour egg into ramekins. Place ramekins back into the oven,
select Air Fry, and set the temperature to 160°C for 8 minutes, cooking until
egg is set.
Serve in ramekins.
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