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RECIPES
SOUFFLE FRENCH OMELETTE WITH
HAM & HERBED CHEESE
Serves 4
INGREDIENTS
2 tablespoons butter
4oz/120g ham, thinly sliced
2 tablespoons finely snipped chives
1 tablespoon chopped parsley
1 medium tomato
4 eggs, separated
2 tablespoons milk
1 teaspoon mild English mustard
¼ teaspoon salt, optional
½ cup grated tasty cheese
METHOD
1. Melt butter in frypan on medium heat.
2. Sauté the ham, chives, parsley and tomato
for 2 minutes. Remove and set aside.
3. Combine egg yolks, milk, mustard and
salt in small bowl and using the whisk
attachment, select speed 2 and whisk
until combined. Clean and thoroughly
dry the whisk before using in Step 4.
4. In a separate, clean and dry bowl, whip
the egg whites on speed 13 (start on a
low speed and slowly increase to the
higher speed) until soft peaks form and
whites are light and fluffy.
5. Fold egg whites through combined egg
yolk mixture.
6. Heat frypan over medium heat. Pour
egg mixture evenly into frypan and cook
until omelette puffs and base of omelette
is golden and crisp.
7. Sprinkle with sauteed filling. Fold
omelette in half and sprinkle with
grated cheese.
Slice into four large slices and serve with salad.
FLUFFY SMOKED SALMON
CREAMED EGGS
Serves 2
INGREDIENTS
4 eggs
½ cup/125ml thickened cream
Freshly ground black pepper, optional
2 tablespoons butter
5oz/150g smoked salmon, roughly chopped
2 tablespoons finely snipped chives, for serving
METHOD
1. Place eggs and cream into a small bowl
and using the whisk attachment, whisk
on speed 6 until light and fluffy. Season
with pepper.
2. Melt butter in frypan. Pour egg mixture
into hot pan, stir until mixture has
thickened slightly.
3. Stir in chopped salmon, then cover with
a lid until eggs are firm, light and fluffy.
Sprinkle with chives and serve.
BHM500XL_IB_A10.indd 17 17/09/10 11:07 AM