Sunbeam GR8450B Recipes continued, eggs ¹⁄³ cup milk, 60g baby spinach leaves, washed and trimmed

Recipes (continued)

French Toast with Ham, Spinach and Gruyère Cheese

Makes: 4

Preparation: 10 minutes

Cooking: 7-8 minutes

2 eggs

¹⁄³ cup milk

8 thick slices white bread, (about 2cm thick) or 8 slices white toast bread

1 tablespoon Dijon mustard

4 slices ham

4 slices gruyère cheese

60g baby spinach leaves, washed and trimmed

salt and freshly ground black pepper

1.Preheat Café Press until ready light comes on.

2.Whisk eggs and milk together in a large shallow dish.

3.Place bread on clean surface. Spread four pieces bread with mustard.

4.Layer with ham, gruyère and spinach leaves. Season with salt and pepper. Sandwich together.

5.Carefully place in dish with eggs and spoon mixture over the top to coat the bread.

6.Cook in Cafe Press for 3½ - 4 minutes or until golden. Cut in half and serve.

Toasted Fruit Bread with Ricotta, Banana and Strawberries

Makes: 4

Preparation: 10 minutes

Cooking: 2 minutes

200g low fat ricotta cheese

2 teaspoons cinnamon sugar

4 slices thick fruit bread

2 small bananas, sliced

150g strawberries, hulled and sliced ¼ cup warm honey

1.Preheat Café Press until ready light comes on.

2.Combine ricotta and cinnamon sugar in a small bowl.

3.Cook bread in Café Press for 2 minutes or until toasted.

4.Top evenly with ricotta, bananas and strawberries. Drizzle with honey. Serve.

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