Recipes
Recipe of Mushroom Omelette
Ingredients: 3 large eggs 1 cup sliced mushrooms ¼ cup diced onion ¼ cup diced bell pepper ¼ cup shredded cheese 1 tbsp butter or cooking oil salt and pepper to taste Instructions: In your SENSARTE Nonstick Frying Pan Skillet or Sauté Pan, heat the butter or cooking oil over medium heat. Add the onions and bell peppers to the pan and sauté for 2-3 minutes until they start to soften. Add the sliced mushrooms to the pan and continue cooking for another 3-4 minutes until the mushrooms are tender and slightly golden. Meanwhile, in a bowl, whisk the eggs together until well beaten. Season with salt and pepper. Pour the beaten eggs over the sautéed mushrooms, onions, and bell peppers in the pan. Cook the omelette over medium heat, gently lifting the edges with a spatula to allow the uncooked egg mixture to flow underneath. When the omelette is mostly set but still slightly runny on top, sprinkle the shredded cheese over one half of the omelette. Fold the other half of the omelette over the cheese and continue cooking for another minute or until the cheese is melted and the eggs are cooked through. Slide the mushroom omelette onto a plate and serve hot. Enjoy!
Learn more
Recipe of Salmon Eggs Benedict
Ingredients: 2 English muffins, split and toasted 4 slices of smoked salmon 4 eggs 1 tbsp white vinegar 1 tbsp olive oil salt and pepper to taste chopped chives for garnish For The Hollandaise Sauce: 3 egg yolks 1 tbsp lemon juice ½ cup unsalted butter, melted salt and cayenne pepper to taste Instructions: To make the Hollandaise sauce, whisk the egg yolks and lemon juice in a SENSARTE Nonstick Sauce Pan until light and frothy. Place the pan over low heat and whisk constantly while slowly pouring in the melted butter. Continue whisking until the sauce thickens. Season with salt and cayenne pepper to taste. Keep warm over low heat. Fill a SENSARTE Nonstick Deep Frying Pan Skillet with about 2 inches of water and bring to a simmer over medium-high heat. Add the white vinegar and swirl the water with a spoon to create a vortex. Crack an egg into a small bowl and gently slide it into the center of the vortex. Cook for 3-4 minutes or until the egg whites are set but the yolks are still runny. Use a slotted spoon to remove the egg from the water and place it on a paper towel-lined plate. Repeat with the remaining eggs. Heat your SENSARTE Nonstick Sauté Pan over medium heat. Brush the salmon with olive oil and season with salt and pepper. Cook the salmon for 2-3 minutes per side or until lightly browned and cooked through. To assemble, place a toasted English muffin half on a plate. Top with a slice of salmon and a poached egg. Spoon the Hollandaise sauce over the top. Garnish with chopped chives. Serve immediately and enjoy!
Learn more
Recipe of Biscuits and Gravy
Ingredients: 2 cups all-purpose flour 2 tsps baking powder ¼ tsp baking soda ½ tsp sea salt 6 tbsps unsalted butter ¾ cup buttermilk 1 lb breakfast sausage ¼ cup all-purpose flour 2 cups whole milk sea salt and black pepper to taste Instructions: Preheat oven to 450°F. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and sea salt. Add the chilled butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Pour in the buttermilk and stir just until the dough comes together. Don't over-mix. Turn the dough out onto a lightly floured surface and pat it out into a 1-inch thick round. Using a biscuit cutter or a glass to cut out the biscuits and place them onto a baking sheet lined with parchment paper. Bake the biscuits for 10-12 minutes or until they're golden brown. While the biscuits are baking, make the gravy. In your SENSARTE Nonstick Deep Frying Pan, cook the breakfast sausage over medium heat until it's browned and crispy. Sprinkle ¼ cup flour over the sausage and stir it in until absorbed. Pour in the whole milk and whisk the mixture constantly until it thickens. Season the gravy with sea salt and black pepper to taste. Serve the biscuits hot out of the oven with a generous ladle of gravy on top. Enjoy!
Learn more