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RECIpES
CODDLED EGGS WITH SAUTEED
MUSHROOMS AND SpINACH
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time: 18-20 minutes
Yield: 4 servings
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
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.
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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.
RECIpES
MUSHROOM QUESADILLA
Function: TOAST
Darkness: 5
Number of slices: 3
Yield: 4 Servings
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
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.
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