Lakeland 18921, Instruction Booklet

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CHEESE AND MIXED PEPPER OMELETTE
Serves 1
Ingredient Quantity
Eggs 2
Salt and freshly ground black pepper
Red pepper, with seeds removed, cut into fine
strips
1/4
Green pepper, with seeds removed, cut into
fine strips 1/4
Few leaves of parsley finely chopped
Strong hard cheese such as parmesan or
cheddar grated 25g
1. Beat the eggs until well mixed, add salt and pepper, red and green peppers and parsley and
pour into the Egg cooker omelette dish. Place the egg tray on top of the base unit and place
the omelette dish on top of it. WARNING: Never place the omelette tray directly onto the base
unit. Cook as for hard boiled eggs.
2. When it has cooked, remove the omelette dish from the Egg Cooker, turn the omelette out
onto a plate and sprinkle with the grated cheese, serve.
POACHED EGGS ON POLENTA WITH CHORIZO, TOMATOES AND SPINACH
Serves 2
Ingredient Quantity
Eggs 2
Olive oil 1 tbsp
Polenta, instant ready cooked, or cook
according to pack instructions and allow to
set in loaf tin then slice 4 slices
Chorizo, sliced to about the thickness of a £1
coin 75g
Small vine tomatoes, cut in half 4
Baby spinach 50g
Salt and freshly ground black pepper
1. Break the eggs into the egg poacher and cook for 9 minutes. Place the egg tray on top of the
base unit and place the omelette dish on top of it. WARNING: Never place the omelette tray
directly onto the base unit. Cook as for hard boiled eggs.
2. While they are cooking, heat the oil in a frying pan, add the polenta and allow it to go golden
and crisp, turn to cook the other side, then transfer to a warm plate.
3. Add the chorizo to the pan and cook for a few minutes, transfer to warm plate.
4. Cook the tomatoes and spinach in the chorizo juices, and season with a little salt and freshly
ground black pepper.
5. When the eggs are ready place the spinach and tomatoes on plates, add the chorizo, and top
with polenta slices. Serve the eggs on the top of the polenta, the yolks should run when cut
open.