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Sunday Brunch Treat
1 can ounces or 305 g) cream of
mushroom soup, undiluted
1 chicken bouillon cube
1 can (8 ounces or 227 g) mushrooms,
drained or 1/2 pound (227 g)
fresh mushrooms, sliced
3 poached eggs
3 English muffi n halves, toasted
Combine cream of mushroom soup, bouillon cube and
mushrooms. Heat over med-lo heat. Fill “Water Reservoir”
of Egg Cooker with water. Season poaching dish and poach
3 eggs. Place poached eggs onto English muffi n halves.
Spoon over sauce and garnish with parsley, if desired.
Yield: 3 servings
Eggs Florentine
1 cup (250 ml) medium white sauce 1 package (10 ounces or 280 g)
4 tablespoons (60 ml) grated frozen chopped spinach,
Parmesan cheese cooked and drained well
4 poached eggs
Prepare white sauce and add cheese. Mix well and set aside.
Spread spinach in a shallow buttered one-quart (1 liter) baking
dish and make four depressions in spinach. Place a poached
egg in each depression and pour sauce over eggs. Broil about 4”
(10 cm) from heat until bubbly and lightly browned.
Yield: 4 servings
Eggs Benedict
2 English muffi ns, split, toasted and buttered
4 slices cooked Canadian bacon
4 poached eggs
1 recipe Hollandaise or cheese sauce
Place a muffi n half on each heated serving plate, top with
a slice of bacon and a poached egg. Spoon sauce over egg
and serve immediately.
Yield: 4 servings
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