Einhell Outlet Recipes

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.

ISCHL TARTLETS

Steps:

• Preheat oven to 350 degrees.
• Mix flour and baking powder.
• Beat butter, cream cheese, sugar and egg in large bowl until light and fluffy.
• Stir in flour mixture, blending well.
• Stir in ground almonds and lemon rind.
• Turn dough onto waxed paper (mixture will be sticky).
• Shape into a ball.
• Chill 4 hours or overnight.
• Roll out dough 1/4 at a time on lightly floured board with lightly floured rolling pin.
• Cut into rounds with 3 inch cutter.
• Cut out 1/2 inch circles from half of cookies.
• Bake at 350 for 15 mintues or until lightly browned around edges.
• Cool completely.
• Heat preserves in small saucepan.
• Spread layer of preserves on solid cookie and top with cookie with hole in middle.
• Sprinkle with powedered sugar and put a dab of preserves in hole.
• Store in airtight tin.