Sunbeam GR8450 Café Press Instruction Booklet page 12

Recipes (continued)
French Toast with Ham, Spinach
and Gruyère Cheese
Makes: 4
Preparation: 10 minutes
Cooking: 7-8 minutes
2 eggs
¹⁄ ³ cup milk
8 thick slices white bread, (about 2cm thick)
or 8 slices white toast bread
1 tablespoon Dijon mustard
4 slices ham
4 slices gruyère cheese
60g baby spinach leaves, washed and
trimmed
salt and freshly ground black pepper
1.Preheat Café Press until ready light comes
on.
2.Whisk eggs and milk together in a large
shallow dish.
3.Place bread on clean surface. Spread four
pieces bread with mustard.
4.Layer with ham, gruyère and spinach
leaves. Season with salt and pepper.
Sandwich together.
5.Carefully place in dish with eggs and spoon
mixture over the top to coat the bread.
6.Cook in Cafe Press for 3½ - 4 minutes or
until golden. Cut in half and serve.
10
Toasted Fruit Bread with Ricotta, Banana
and Strawberries
Makes: 4
Preparation: 10 minutes
Cooking: 2 minutes
200g low fat ricotta cheese
2 teaspoons cinnamon sugar
4 slices thick fruit bread
2 small bananas, sliced
150g strawberries, hulled and sliced
¼ cup warm honey
1.Preheat Café Press until ready light comes
on.
2.Combine ricotta and cinnamon sugar in a
small bowl.
3.Cook bread in Café Press for 2 minutes or
until toasted.
4.Top evenly with ricotta, bananas and
strawberries. Drizzle with honey. Serve.