West Bend L5571D Breakfast Brighteners, Cheese-Tomato Scramble, Egg And Beef Scramble

BREAKFAST BRIGHTENERS

SAUSAGE: Links: Place links in cold skillet and add small amount of water. Cover, and simmer at 225ëF/107ëC for 10 minutes. Do not prick. Turn heat up to 300ëF/148ëC and pan-fry until brown, 15 to 20 minutes.

BACON: Place slices in cold skillet. Heat at 300ëF/148ëC. Fry first side about 7 to 8 minutes. Turn slices and fry 4 to 5 minutes longer or until bacon is crisp. Drain on absorbent paper.

HAM: Slice ham ¼ to ½-inch thick. Trim off some fat to rub on skillet. Preheat at 325ëF/162ëC, uncovered. Cook ham slowly until brown on one side, 6 to 8 minutes. Turn and brown second side.

EGGS BAKED IN BEEF HASH: Spread one 1-pound 9¼-ounce can corned beef or roast hash (or homemade variety) in lightly greased skillet. Using bottom of custard cup, make 6 deep wells in hash. Dot with butter or margarine. Break an egg into each well. Season with salt and pepper; cover each egg with 1-tablespoon milk or cream. Cover, and turn temperature control to 225ëF/107ëC. Bake 15 to 20 minutes, or until set. Serve from skillet, keeping hot at WARM. Makes 6 servings.

CHEESE-TOMATO SCRAMBLE

¼cup butter or margarine 10 to 12 eggs well beaten 1 cup dairy sour cream

1 cup grated cheddar cheese

2 large tomatoes, peeled and diced

4 green onions, thinly sliced

1 teaspoon salt

¼teaspoon pepper

1.Preheat skillet at 250ëF/121ëC. Add butter or margarine; heat until it sizzles. Beat eggs well in a mixing bowl. Add sour cream and stir to combine. Pour egg mixture into skillet.

2.When eggs begin to set, add cheese, tomatoes, onion, salt and pepper. Stir until eggs are completely set and cheese is melted. Reduce heat to “warm” for serving. Makes 8 servings.

EGG AND BEEF SCRAMBLE

2tablespoons butter or margarine

13½-ounce package dried beef

6eggs, slightly beaten ￿ teaspoon pepper

3tablespoons milk or cream

1 3-ounce package cream cheese, softened

1.Preheat skillet at 225ëF/107ëC. Melt butter or margarine.

2.Cut or tear beef into bite-size pieces. Sauté in butter 3 to 4 minutes until lightly browned. Reduce heat to “simmer”.

3.Combine eggs with pepper, milk and cream cheese. Pour into skillet and slowly cook until cheese is melted and eggs are thoroughly cooked, but are still moist and glossy, 6 to 8 minutes. Makes 4 servings.

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