Ingredients

• 3 x 60g eggs
• 2 tsp cornflour
• 2 tsp water
• 1 tbl finely chopped chives
• salt to taste
• olive oil
• ¼ cup hollandaise sauce
• 8 thin slices pancetta
• spinach leaves

Preparation

• Whisk eggs together in a bowl; mix cornflour with water and then stir into the eggs with herbs and season to taste.
• Lightly oil a small non stick fry pan over a high heat and spoon in 2 -3 tablespoons of egg mixture to thinly cover the base.
• Cook over a low heat until set, slide out and repeat the procedure until you have four omelettes.
  Spread hollandaise sauce over the omelettes on one side.
• Place slices of pancetta over a third of the omelette and top with spinach leaves.
• Roll up and serve.

Ingredients

• Filo Pastry Sheets
• Spray oil
• 200g button mushrooms sliced
• 1 tablespoon chives finely chopped
• 1 tablespoon thyme leaves
• Freshly ground pepper
• 6 eggs
• 3 slices of lean bacon finely chopped

Serves 1

Preparation

• Preheat the oven to 200 C
• Lightly oil the cups of a 6 cup muffin pan
• Cut sheets of filo into squares large enough to fit comfortably into the prepared pans.
• Spray each of 4 sheets lightly with oil placing one on top of the other, then line the pan with the oiled stack.
• Repeat the procedure until all the pans are lined.
• Bake the baskets for 5 minutes.
• Meanwhile place mushrooms in a microwave safe dish, cover and Zap on High (100%) for 2 minutes, drain off moisture, stir through herbs and season to taste.
• Remove par-cooked baskets from the oven and spoon mushroom mixture over the base of the baskets.
• Crack eggs on top of each basket and sprinkle with chopped bacon.
• Bake for 10 – 15 minutes until golden. Serve hot with a side of blanched spinach leaves.

Ingredients

• 250 g cup mushrooms, thickly sliced
• 2 teasp butter
• freshly ground pepper to taste
• 1 dessertspoon Worcestershire sauce
• 2 slices lean rindless bacon

Preparation

• Place mushrooms, butter and pepper to taste in a small microware container, cover and cook on High (100%) for 1 1/2 minutes.
• Stir in Worcestershire, recover and cook on High (100%) for a further 1 1/2 minutes.
• Stand mushrooms, covered. and cook the bacon by placing between 2 sheets of plain paper towel and microwaving on High for 2 minutes to crispen.
• At the same time place 2 slices wholemeal bread in your toaster to toast.
• Serve mushrooms and bacon with the toasted bread.

Tip:
Mushrooms have a high moisture component and need minimal microwave cooking so they retain their shape.
Microwave cooking retains the vitamin and mineral component in vegetables as they are not leached into cooking fluid.
Healthy mushrooms are almost free of fat, salt and cholesterol and low in kjs, but offer a wide range of vitamins and minerals.

Ingredients

• 250 g asparagus trimmed, cleaned & rinsed
• 2 eggs, room temperature
• 1 tbsp butter, melted
• salt & pepper to taste
• squeeze lemon juice
• 1 teaspoon chopped parsley
• shaved parmesan

Serves 2

Preparation

• Place the prepared asparagus on a flat m/w safe plate in a spokewheel pattern with tips towards the centre.
• Cover tightly with plastic wrap and Zap on High (100%) for 2 minutes. Set aside.
• Place a teaspoon of water in each of 2 custard cups, crack an egg into the cups, place off the centre of the turntable and Zap on High (100%) for 1 minute.
• Mix together melted butter, seasoning, lemon juice and parsley.
• Separate cooked asparagus onto 2 serving plates, top each serve with a poached egg and drizzle with seasoned melted butter.
• Garnish with shaved parmesan and serve with toasted crusty bread

Tip:
Select equivalent sized asparagus, for quick and even cooking.