CHEESE AND EGG RECIPES

Steps:

• 1. Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined.
  2. Place a small non-stick frying pan on a low heat to warm up.
  3. Grate the cheese onto a board and set aside.
  4. Add ½ tablespoon of oil to the hot pan, then carefully pour in the eggs.
  5. Tilt the pan to spread them out evenly, using a fork to swirl the eggs around the pan a little.
  6. When the omelette begins to cook and firm up, but still has a little raw egg on top, sprinkle over the cheese.
  7. Using a spatula, ease around the edges of the omelette, then fold it over in half.
  8. When it starts to turn golden brown underneath, remove the pan from the heat and slide the omelette onto a plate. Delicious with a tomato salad and wholemeal bread.
  9. PRINT THIS RECIPE (UK) PRINT THIS RECIPE (USA)

Steps:

• Heat oven to 375°F (350°F for Pillsbury™ Grands!™ Original Crescent Rolls). Line large cookie sheet with cooking parchment paper. In 10-inch nonstick skillet, cook bacon over medium heat about 4 minutes or until cooked but not crisp, turning once. (It will continue to cook in oven.) Set bacon aside; drain all except 2 teaspoons bacon drippings from skillet.
• In medium bowl, beat 1/3 cup of the milk, the eggs, salt and pepper with fork or whisk until well mixed. Stir in bell pepper. Pour egg mixture into skillet. As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to edge, and place it on top of the already set egg mixture. Cook 2 to 3 minutes or until eggs are thickened throughout but still moist.
• Meanwhile, unroll dough; separate into 8 triangles. On parchment-lined cookie sheet, arrange triangles with shortest sides toward center, overlapping in star shape and leaving 4-inch round circle open in center (see diagram). Crescent dough points may hang over edge of cookie sheet. Press overlapping dough to flatten.
• Place bacon on each of the triangles. Sprinkle 1/3 cup of the cheese onto widest part of dough. Spoon eggs over cheese. Sprinkle with 1/3 cup of the cheese. Pull points of triangles over eggs and cheese, and tuck under dough to form ring (filling will be visible). Carefully brush dough with remaining 1 tablespoon milk; sprinkle with remaining 1/3 cup cheese.
• Bake 20 to 25 minutes (18 to 23 minutes for Grands!™ crescents) or until deep golden brown. Cool 5 minutes. With broad spatula, carefully loosen ring from cookie sheet; slide onto serving platter. Garnish with cilantro and salsa.