Sunbeam Poach & Boil EC1300, Instruction Booklet

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10
Recipes
Porcini Mushroom Omelette
6g dry porcini mushrooms
2 eggs, beaten
2 tablespoons thickened cream
2 tablespoons chopped red onion
1. Place porcini mushrooms into a small
bowl, pour over boiling water to just cover.
Allow to hydrate for 5 minutes; drain and
chop finely.
2. Combine all ingredients and mix well.
3. Pour evenly into the two, well greased
poaching trays.
4. Cook as directed for savoury omelettes
Parmesan Omelette
2 eggs, beaten
2 tablespoons grated parmesan cheese
2 tablespoons cream, milk or water
2 tablespoons chopped red onion
1. Combine all ingredients and mix well.
2. Pour evenly into the two, well greased
poaching trays.
3. Cook as directed for savoury omelettes.
Egg White Omelette
2 rashers short cut bacon, fat trimmed &
chopped
3 medium button mushrooms, sliced
2 egg whites
2 tablespoons grated low fat cheddar
1 tablespoon chopped chives
1. Heat a non-stick frying pan over medium
heat; add bacon and cook 1-2 minutes or
until golden & crispy.
2. Add sliced mushrooms and cook 1-2
minutes or until softened. Remove from
heat and cool slightly.
3. Beat egg whites until soft peaks form; fold
through cheddar and chives.
4. Pour evenly into the two, well greased
poaching trays.
5. Cook as directed for poaching.
6. Allow omelette to stand for 1 minute
before removing lid.
7. Serve omelette topped with mushroom and
bacon.