Hamilton Beach Breakfast, Manual

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53
Recipes
(cont.)
Cheddar, Apple, Bacon, and Egg Croissant Sandwich
1 small croissant, halved
2 Tablespoons (30 ml) shredded Cheddar cheese
4 thin slices Granny Smith apple
1 slice precooked bacon, cut in half
1 large egg
Directions
1. Preheat Breakfast Sandwich Maker until green
PREHEAT light
comes on. Lift cover, top ring, and cooking plate.
2. Place half of croissant, cut-side up, in bottom ring of Breakfast
Sandwich Maker. Top with cheese, apple slices, and bacon.
3. Lower cooking plate and top ring. Add egg to cooking plate. Pierce
yolk with a fork or toothpick.
4. Top with remaining croissant half, cut-side down.
5. Close cover. Cook 4 to 5 minutes. Rotate cooking plate handle
clockwise until it stops. Lift cover and rings and carefully remove
sandwich with plastic spatula.
Serves: 1
Southwestern Breakfast Muffin
1 whole wheat English muffin, split
1 slice Monterey Jack cheese
3 thin slices avocado
1 large egg white
1 Tablespoon (15 ml) salsa
Directions
1. Preheat Breakfast Sandwich Maker until green
PREHEAT light
comes on. Lift cover, top ring, and cooking plate.
2. Place half of muffin, split-side up, in bottom ring of Breakfast
Sandwich Maker. Top with cheese and avocado.
3. Lower cooking plate and top ring. Add egg white to cooking plate.
4. Top with remaining muffin half, split-side down.
5. Close cover. Cook 4 to 5 minutes. Rotate cooking plate handle
clockwise until it stops. Lift cover and rings and carefully remove
sandwich with plastic spatula. Serve with salsa.
Serves: 1
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