Add a mixture of your favourite herbs to these scrambled eggs, such as dill or basil.
Ingredients (serves 6)
250ml PHILADELPHIA Original Cream For Cooking, a cream alternative
2 tablespoons finely chopped chives
2 tablespoons finely chopped flat-leaf parsley
6 poppy-seed bagels, split
12 smoked salmon slices
Dill sprigs, to serve
Use a fork or balloon whisk to gently whisk the eggs and PHILLY Cream for Cooking together in a large bowl. Season with salt and pepper.
Melt the butter in a large heavy-based frying pan over low heat until foaming. Add the egg mixture and use a flat-edged wooden spoon to gently push the egg mixture, scraping the spoon along the base of the pan in all directions, to prevent egg mixture from sticking. Cook for 5-7 minutes or until three-quarters of the egg mixture is cooked and mixture is still creamy. Remove from heat. Add the chives and parsley and gently fold through.
Meanwhile, preheat a grill on high. Place the bagels, cut-side up, on an oven tray. Toast under preheated grill for 2 minutes or until toasted.
Top each bagel with smoked salmon slices. Spoon the scrambled eggs on top. Serve immediately with a sprig of dill, if desired.
16 slices sandwich-size bread
80g butter, melted
375g cream cheese, softened
1/4 cup thickened cream
1 large mango, flesh diced
2 tablespoons finely chopped chives
1 tablespoon mango chutney
16 medium cooked prawns, peeled (tails intact), deveined
Preheat oven to 160°C. Remove and discard crusts from bread. Roll each slice of bread flat with a rolling pin. Using an 11cm (diameter) round cutter, cut 1 circle from each piece of bread. Brush both sides of 12 circles with melted butter. Press into holes of a 12 x 1/3-cup capacity muffin pan. Bake for 25 to 30 minutes or until crisp and golden. Transfer to a wire rack to cool. Repeat with remaining bread and butter.
Using an electric mixer, beat cream cheese and cream until smooth. Add mango, chives, chutney, and salt and pepper to cream cheese mixture. Mix well.
Spoon cream cheese mixture into prepared cases. Top with prawns. Serve.
Unwrap these pretty roast beef rolls at a picnic and enjoy a day in the sun.
250g truss cherry tomatoes
1/2 cup mayonnaise
2 tsp horseradish cream or mustard, optional
2 tbsp finely chopped chives
1 loaf sourdough baguette, cut into 6 sections, split
500g sliced roast beef
270g jar chargrilled capsicum, drained
80g baby rocket leaves
Preheat oven to 180C. Place the tomatoes on an oven tray and drizzle with olive oil.
Roast for 10 minutes or until tomatoes begin to collapse.
Remove from heat and set aside to cool. Combine the mayonnaise, horseradish or mustard (if using) and chives in a small bowl. Spread the mayonnaise mixture over half the bread slices.
Top with beef slices capsicum and rocket. Tie sandwiches with kitchen string and top with the roasted cherry tomatoes.
Taste tip: You can swap the beef for shaved turkey, ham or chicken. Replace the chives with parsley, tarragon or dill. You can add a little lemon juice to the mayonnaise instead of the mustard for a citrus twist.
Ingredients (serves 4)
1 large brown onion, halved, sliced
2 tablespoons olive oil
1/3 cup whole-egg mayonnaise
1 garlic clove, crushed
4 (150g each) beef rump steaks
1 Turkish bread loaf
80g baby rocket
2 tomatoes, sliced
Preheat a barbecue plate and grill or a chargrill pan on medium heat. Place onion and 1 tablespoon of oil in a bowl. Toss to combine. Add onion to barbecue plate. Cook, stirring, for 5 to 6 minutes or until softened and light golden. Remove to a plate and cover to keep warm.
Meanwhile, combine mayonnaise and garlic in a small bowl. Set aside.
Brush steaks with remaining oil and season with salt and pepper. Grill for 2 minutes on each side for medium or until cooked to your liking. Remove to a plate and cover to keep warm.
Cut bread crossways into 4 pieces. Cut pieces in half lengthways. Grill both sides of bread for 30 seconds to 1 minute or until toasted. Spread garlic mayonnaise over toasted sides of bread. Top bread bases with rocket, tomato, steak, onion and bread tops. Serve.
Grilled Roast Beef Sandwiches
Makes 4 Servings
prep 10 min.
cooking 5 min.
4 tbsp. Horseradish Mustard or Spicy Brown Mustard
8 slices focaccia-style bread
1/2 lb. sliced roast beef
3/4 cup sauerkraut, drained x
8 slices Muenster or Cheddar cheese
SPREAD 1/2 tbsp. mustard on each slice of bread.
ARRANGE roast beef, sauerkraut and cheese on four slices bread, dividing evenly. Cover each with second slice of bread, mustard side down.
GRILL sandwiches over medium heat until cheese melts slightly, turning sandwiches over once and pressing down firmly with metal spatula. Cut in half to serve.
Ham, Egg & Cheese Sandwich
To think such an easy sandwich recipe as this could be so irresistible. You won’t be able to stop yourself once you sink your teeth into this New Jersey Ham, Egg and Cheese Sandwich. The ham, egg and cheese combo is the perfect flavor combination.
1 hard roll
2 eggs, fried
2 slices Cheese
2 slices Ham
1. On a flat grill pan, heat Ham over medium heat until lightly browned on both sides.
2. Remove from pan and keep on the side.
3. Fry the eggs, breaking the yolk. Add cheese to the top of the eggs so that it melts.
4. Place the eggs on the roll and top with cooked Ham. Serve and enjoy.
bagels with the works
6 fresh bagels
200g cream cheese
200g smoked salmon
red onion and tomato chopped
avocado and cucumber
sliced capers drained
Halve each bagel (toast if not fresh).
Spread each side with cream cheese pile with smoked salmon and other toppings seasoning well.
Clamp on the other half and eat at once.