Scrambled Omelette Toast Topper Food

SCRAMBLED OMELETTE TOAST TOPPER

Steps:

• Beat together eggs, crème fraîche, cheese and chives with a little seasoning. Heat oil in a pan, then soften spring onion for a few mins. Add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set. Pile over toast.

OMELET-IN-A-HOLE 3 WAYS

Steps:

• For the toast and eggs: Neatly remove the centers of the bread slices, leaving a 1/2-inch rim inside the crust (reserve the bread centers for another use). Lightly beat the eggs in a medium bowl with 1/2 teaspoon salt and a pinch of black pepper.
• Melt the butter in a large nonstick skillet over medium heat.
• For the Denver omelet: Add the ham and bell pepper to the skillet and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes. Transfer to a bowl.
• Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the ham and vegetable mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cover with a lid or foil and cook for 5 minutes. Flip the toasts and cook until the egg is set, another 3 minutes. Transfer each to a separate plate cheese-side up and sprinkle with the chives.
• For the spinach omelet: Add the spinach and red bell pepper to the skillet and cook, stirring occasionally, until the spinach is wilted and the bell pepper is softened, 3 to 4 minutes. Transfer to a bowl.
• Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the spinach mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the basil instead of the chives.
• For the sausage and mushroom omelet: Add the mushrooms and sausage to the skillet and cook, stirring occasionally, until the sausage is completely browned and the mushrooms are softened, 3 to 4 minutes. Transfer to a bowl.
• Reduce the heat to low. Fit the bread crusts into the skillet. While holding down the bread to create a seal and barrier, pour about a quarter of the egg mixture into the center of each crust. Split the sausage mixture between the crusts. Top each with 1/4 cup cheese, then top with the remaining egg mixture. Cook as above, then garnish with the parsley instead of the chives.

SCRAMBLED ROSE OMELET

Steps:

• Rinse Jungle Rose petals well, then dry and cut into slivers with a sharp scissor; set aside Separate egg whites and yolks into separate bowls.
• Add water, rose water and salt to egg whites and whisk until well blended.
• Fold in egg yolks, add chives & whisk again until blended.
• Pour into hot, buttered small omelet pan; watch for the edges to firm.
• Using a spatula, fold firm edges into center; tip the skillet so that the still liquid center runs out to form a new edge.
• Continue folding in the firm edges & this process until no longer runny, but still wet inside.
• Sprinkle cheese & 1/2 of the slivered Jungle Rose Petals on top.
• Place entire pan in a broiler until the cheese is lightly melted.
• Remove the pan from the broiler, and fold the omelet in half.
• Transfer to dish and garnish with remaining Jungle Rose petals and the spearmint sprig on top.
• Serve with fresh fruit, toast & Rose Preserves.

SCRAMBLED OMELETTE

Steps:

• Using a lightly greased pan, fry bacon pieces and onion to taste.
• Add remaining ingredients and fry over low heat until light and fluffy.