Basic HTML Version
Egg Hambu rger
Serves
2
3 T:
tomato sauce or
soup
�l
egg
i lb. sausage meat
1
sl iced
onion
l t.
salt
!
T.
Worcestershire
sauce
Pepper
Place all i ngredients
in Vitamizer,
cover,
Vitamize for
approx.
20
seconds. Cook on
a well greased griddle plate or f
r
y
in
g
pan
until
n
ic
e
l
y
brown. Serve hot on
buttered
toast.
Egg and Bacon Pie
�
Serve8
4
i onion
t
pt.
milk
2
eggs
Salt
and
pepper
to taste
1
bacon rasher (chopped and r
i
n
dl
e
s
s)
Place all ingredients
in
Vitamizer and run for
10
seconds.
lined
with short crust and bake
in
a slow oven until set.
Scrambled Eggs
Serves
2
Pour into sandwich
tin
2 T.
milk
2 sprigs parsley
2 T.
butter
t
t.
salt
4
eggs
Pepper
Pl ace all ingredients
in Vitamizer
and
Vitamize
for
approx.
5
s
ec
o
n
d
s
.
Pour
into
greased
pan
and
co
n
s
ta
n
t
l
y
stirring,
cook
till
thick.
5
e g gs
1- C. diced ham
1
s
m
a
l
l
sliced onion
Egg Foo Young
Serves
3
2 T.
w
a
ter
chestnuts
1
C. bean sprouts
Place
al l
i
ng
r
e
d
i
e
n
ts in
Vitamizer
a
n
d Vitamize for approx.
10
seconds.
This
will
form
a
fairly thick mixture and should be ladled into a shallow
pan
of
v
e
ry
hot
oil.
Cook to a
golden
brown on both
s
i
d
e
s
.
A
very popular and
delicious
Chinese dish .
Eggs i n Mushroom Nests
Serves
4
Approx. t
C. water
3 T.
butter
1
lb.
fresh
mushrooms
4
eggs
1
sliced onion
3
T.
cream
Place
onion
and a
few
m
u
s
h
r
o
o
m
s
in
Vitamizer and
�itamize
gently adding the
rest
of
the
mushrooms.
When a smooth mixture is obtained, remove and
fry
gently
in the
butter. Slowly
add
the
water and simmer for
10
minutes. Line
5
small cake
tins with
th is
mixture,
then place the eggs and cream
with
pepper and salt
into the Vitamizer and
Vitamize
for
1 0
seconds. Pour into cake tins gently and bake in
a
slow
oven untilfirm.
Eggs i n Spi nach Nests
Serves 4
1
C. milk or
cream
4
eggs
1
lb.
s
p
in
a
c
h
Salt and
pepper
Wash
spinach, and while
still damp,
Vitamize
with the
milk
a
d
di
n
g
spinach little
by
li ttle.
Place
the
spi nach
into
four
small oven proof dishes, break an egg into
the
centre
of each one, pepper
and
salt the
tops,
t
h
e
n
bake until the eggs are
firm. This dish
is
improved
if
a little
hot
cream
sauce
is poured over each dish
as it
is
served.
.40