Filter
Top Products
58
RECIPES
CODDLED EGGS WITH SAUTEED
MUSHROOMS AND SPINACH
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time: 18-20 minutes
Yield: 4 servings
INGREDIENTS
1 Shallot, finely diced
4 eggs
2 tablespoons (30 ml) unsalted butter
1 cup (250 ml) finely sliced mushrooms
(crimini, button, or Portobello)
1 cup (250 ml) loosely packed baby spinach
¼ cup (60 ml) heavy cream
1 oz (30 g) gorgonzola cheese
pinch grated nutmeg
salt and pepper to taste
2 tablespoons (30 ml) chopped chives
4 x ½ cup capacity (4 x 125 ml) ramekins
METHOD
1. In a medium sauté pan, melt the butter.
Add shallots and sauté one minute.
Add mushrooms and cook until the
water evaporates. Add spinach and
cook until wilted. Season with salt and
pepper. Set aside.
2. In a small sauce pan heat the cream and
gorgonzola cheese, stirring until the
cheese melts. Pour 1 tablespoon into
each ramekin. Divide the mushroom and
spinach mixture amongst the ramekins
and make a well using the back of a spoon.
Crack one egg into each ramekin. Cover
with the remaining gorgonzola cream.
3. Set the wire rack at the bottom rack
height position. Turn the FUNCTION
to BAKE. Set the temperature to 325˚F
(162˚C) and set the TIME to 25 minutes.
Press the START/CANCEL button to
activate.
4. The coddled eggs are done when the
whites are set and the yolks are still soft.
Or cook them to your own taste.
Serve with a toasted slice of bread.
MUSHROOM QUESADILLA
Function: TOAST
Darkness: 5
Number of slices: 3
Yield: 4 Servings
INGREDIENTS
8 oz (225 g) cremini mushrooms, sliced
8 oz (225 g) white button mushrooms, sliced
2 medium sized Portobello mushrooms, stems
removed, gills scraped
2 tablespoons (30 ml) butter
1 tablespoon (15 ml) olive oil
1 small garlic clove minced
4 sprigs fresh thyme
1 cup (250 ml) shredded Monterey Jack Cheese
Salt and pepper to taste
4 small flour or whole wheat tortillas
METHOD
1. Heat a medium sized skillet over
medium heat. Add butter and olive oil
then add the mushrooms. Sauté for 10
minutes or until water has evaporated
and mushrooms have browned slightly.
Add garlic and cook for another minute.
Season with salt, pepper, and fresh
thyme. Set aside to cool.
2. Spread ¼ of the mushroom mixture on
half of one tortilla. Sprinkle with ¼ cup
shredded cheese over the mushrooms.
Fold the tortilla over. Repeat with
remaining tortillas.
3. Place two of the folded tortillas on an
11 inch (28 cm) round pan.
4. Set the wire rack in the center rack
height position. Turn the FUNCTION
dial to TOAST. Set the DARKNESS to
#5 and SLICES to #3. Press the
START/CANCEL button to activate.
5. Remove from the oven when the tortillas
crisp slightly and cheese has melted.
Repeat with remaining two tortillas.
6. Slice into thirds and serve with your
favorite salsa, sour cream and guacamole.