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Breakfast ideas
French hen's egg fruit toast
4-6
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
1. Assemble Mixer using wire whisk.
. Using speed 1-, 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.
. Dip a slice of fruit bread into the egg mixture to
coat both sides then place into the fry pan.
. 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.
R1
BEM400_BEM400S_BOOKLET.indd 12-13
Souffle French omelette with
4-6
ham and herbed cheese
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
1. Melt butter in fry pan over medium heat, add ham
and herbs and sauté for minutes. Remove and
set aside.
. Assemble Mixer using wire whisk.
3. Beat egg whites on speed until soft peaks
form. Remove and set aside.
. Beat egg yolks, milk, mustard and salt on speed
until well combined.
. Fold whipped egg whites through egg yolk mixture.
. Pour egg mixture evenly into fry pan over medium
heat and cook until omelette puffs and base is set
and golden brown.
. 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 large slices and serve hot.
Fluffy scrambled eggs with
4-6
smoked salmon
6 x 60g eggs
½ cup thickened cream
Freshly ground black pepper
2 tablespoons butter
200g smoked salmon, roughly chopped
3 tablespoons finely snipped chives
1. Assemble Mixer using wire whisk.
. Using speed , beat eggs and cream until light
and fluffy, add pepper if desired.
3. Melt butter in fry pan over medium heat. Pour
egg mixture into hot pan and stir until mixture has
thickened slightly. Stir in chopped salmon.
. Cover fry pan with lid and cook until eggs are set
but still light and fluffy.
. Sprinkle with chives and serve hot.
Sweet corn and bacon fritters
6
2 x 60g eggs
1 x 440g can creamed corn
1 teaspoon salt
Freshly ground black pepper
2 cups (300g) plain flour
2 teaspoons baking powder
2 tablespoons oil
1. Assemble Mixer using flat beater.
. Using speed 1, beat eggs, add creamed corn until
just combined, add salt and pepper if desired.
3. Sift flour and baking powder together.
. Using speed , slowly add sifted ingredients to
egg mixture, mix until combined.
. Heat oil in fry pan over medium heat.
Place tablespoonful of corn mixture into hot pan.
Cook until golden, turn over and cook other side.
. Remove and drain on absorbent paper towel.
Repeat with remaining mixture.
Pancakes
12-15
2 cups (300g) plain flour
Pinch of salt
2 x 60g eggs
2¼ cups milk
2 tablespoons butter, softened
1. Assemble Mixer using wire whisk.
. Using speed , mix flour, salt, egg, and milk in the
mixing bowl until well combined and smooth.
3. Heat a frying pan over medium heat and lightly
grease with a little of the softened butter.
. Pour a small quantity of batter into frying pan and
cook until bubbles come to the surface and break.
. Carefully turn the pancake over and cook until
golden brown. Remove from pan and keep warm.
. Repeat with remaining batter.
Serve warm pancakes sprinkled with lemon juice and
sugar, or yoghurt and fresh fruit.
12/6/08 3:06:47 PM
R13
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