Skillet Recipes continued
Scrambled Eggs | Serves 2 |
4 large eggs ²/³ cup cream Sea salt
Freshly ground black pepper 20g butter
Toast, to serve
1.In a medium bowl, whisk the eggs, cream, salt and pepper until well combined. Heat butter in skillet over a medium heat until it bubbles.
2.Pour in the egg mixture and cook, stirring with a wooden spoon, until the eggs are just starting to firm but are still quite moist.
3.Serve immediately with hot, buttered toast.
Sweet crepes | Makes approximately |
| 16 crepes |
3 eggs
60g butter, melted 1¾ cups milk
250g plain flour
2 tablespoons caster sugar pinch salt
1.Place crepe ingredients into a blender jug and blend on low for about 20 seconds or until combined. Strain into a jug and stand for 30 minutes.
2.Heat skillet on setting 7. Pour about ¼ cup of batter into the greased pan. Tilt the pan to spread the mixture evenly. Cook over a low heat on both sides until golden. Repeat with remaining mixture.
3.Serve crepes with lemon juice and sugar or hazelnut spread.
Omelette with Porcini Mushrooms | Serves 2 |
40g dried porcini mushrooms
4eggs sea salt
freshly ground black pepper butter
¼ cup grated cheese
1.Soak mushrooms in hot water for 10 minutes; drain and roughly chop.
2.Whisk eggs, mushrooms, salt and pepper in a medium bowl until combined.
3.Melt butter in skillet on setting 8; once bubbles have subsided pour in egg mixture. Once the egg mixture has begun to cook underneath use a wooden spoon bring in the edges of the egg mixture into the centre of the skillet (this creates height in your omelette). Do this
4.Sprinkle the cheese over half of the omelette, then using a spatula, carefully fold the omelette in half. Cook for a further 30 seconds.
5.Carefully tip omelette onto a serving plate.
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