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7
Serves 2
1. Preheat the Griddle to ‘3’. Place four egg rings onto
the surface carefully, and break an egg into each.
Arrange the bacon on the surface.
2. Cook eggs until they are just beginning to firm and
then prick the yolk with a knife to allow it to run
slightly. After just a minute, carefully slip the spatula
or plastic egg slide under each ring and quickly turn
over. Cook for another 30 seconds, then slip onto
heated plates, remove from metal rings and keep
warm.
3. Meanwhile, turn the bacon once, pressing it down
with the spatula. Place the tomato slices on the
griddle, brown underside lightly, then turn with the
spatula and place onto plates. When bacon is lightly
browned, arrange on plates. Serve with hot buttered
toast.
INGREDIENTS
4 eggs
8 rashers lean bacon
4 thick slices tomato
HEARTY EGG & BACON BREAKFAST
INGREDIENTS
2 tuna steaks
Olive oil
Lemon juice
SIDE DRESSING
¼ cup mayonnaise
Generous squeeze of
lime or lemon juice
½ tsp drained, chopped
capers
1 gherkin, finely
chopped
Pepper, to taste
Serves 2
1. Mix together olive oil and lemon or lime juice in a
flat dish. Turn the fish in the mixture several times
until well coated.
2. Preheat Griddle to either ‘4’ or ‘5’. Place the fish on
the Griddle and watch closely to cook as desired,
turning once with tongs.
3. Meanwhile, mix together the mayonnaise and other
ingredients. Place the tuna onto heated plates and
serve the dressing on the side.
4. Serve with a garden salad and baked potatoes with
sour cream.
TUNA WITH CAPERS
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