Hamilton Beach 26049-CN, Instructions Manual

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6
Recipes
Stuffed French Toast
1 large egg
1 large egg white
1 Tablespoon (15 ml) strawberry preserves
1 Tablespoon (15 ml) cream cheese
1 Tablespoon (15 ml) chopped pecans
2 slices cinnamon bread
Directions:
Preheat skillet plates on medium heat. Beat egg and egg white in
medium bowl; set aside. Mix cream cheese and pecans in small
bowl; spread on one slice of bread. Spread strawberry preserves
on remaining bread slice. Top bread with cream cheese mixture
with remaining bread slice, strawberry-side down. Place bread in
egg mixture for 2 minutes; turn and soak for an additional 2 min-
utes. Add bread to skillet; close cover. Cook 4 to 5 minutes or until
cooked through. Serve with confectioners’ sugar or maple syrup.
Serves: 1
Western Omelet
2 large eggs
1 Tablespoon (15 ml) milk
1 Tablespoon (15 ml) chopped onion
2 Tablespoons (30 ml) chopped mushrooms
2 Tablespoons (30 ml) chopped green pepper
2 Tablespoons (30 ml) chopped red pepper
1 slice ham, chopped
Salt and pepper to taste
Directions:
Preheat skillet plates on medium heat. Beat eggs, milk, salt, and pep-
per until well-blended. Place onions, mushrooms, green peppers,
and red peppers in skillet. Close cover and cook 2 minutes. Pour
egg mixture over onion mixture. Top with ham; close cover. Cook 3
minutes or until cooked through. Sprinkle with cheese; remove from
skillet. Serve with salsa and sour cream, if desired. Serves: 1