Recipes; Eggs; Fench-Style Ham, Herb And Cheese Souffle Omelette; Crab And Dill Souffle - Breville Wizz BEM200 Series Instructions And Recipes Manual

eggs

fReNCH-Style Ham, HeRB & CHeeSe
Souffle omelette
Serves 2-4
2 tablespoons butter
120g ham, thinly sliced
2 tablespoons chives, finely chopped
1 tablespoon parsley chopped
1 medium tomato, sliced
4 x 60g eggs, separated
2 tablespoons milk
1 teaspoon French mustard
½ teaspoon salt
½ cup tasty cheese, grated
1. Melt butter in frypan on medium heat.
2. Saute the ham, chives, parsley and tomato
for 2 minutes. Remove from frypan and keep
warm.
3. Place egg yolks, milk, mustard and salt in the
small mixing bowl and beat on Speed 2 until
combined.
4. In the large mixing bowl beat egg whites on
Speed 12 until soft peaks form.
5. Fold beaten egg whites through the egg yolk
mixture.
6. Reheat the frypan to a medium heat.
7. Pour egg mixture evenly into the frypan and
cook until omelette puffs and the base is crisp
and golden.
8. Sprinkle omelette with the reserved ham
mixture. Fold omelette in half and sprinkle
with grated cheese. Slice into four even-sized
portions.
Serve immediately with crisp French bread.
R3
CRaB & dIll Souffle
Serves 2-4
2 tablespoons Parmesan cheese, finely grated
60g butter
1 shallot, finely sliced
1 ⁄ tablespoons plain flour
1
2
1 cup milk
4 x 60 eggs, separated
180g can crab meat, drained
½ cup cheddar cheese, grated
1 tablespoon prepared tomato salsa
1 tablespoon dill, chopped
¼ teaspoon salt, if desired
1. Lightly grease a 3 cup soufflé dish, sprinkle
with Parmesan cheese to form a light cheese
crust.
2. Melt butter in a saucepan over medium heat
and sauté shallots for 1 minute.
3. Add flour, cook, stirring for 1 minute. Remove
pan from heat.
4. Gradually add milk, stirring continuously until
smooth and thickened
5. Combine egg yolks with crab meat and
remaining ingredients then stir into prepared
sauce.
6. Beat egg whites in the small bowl on Speed 12
until stiff peaks form.
7. Fold beaten egg whites into crab meat sauce.
8. Pour mixture over the back of spoon into
prepared soufflé dish.
9. Bake in a moderate oven 180ºC for 45 minutes
or until cooked and golden brown.
Serve immediately with salad.