Oster CKSTSTMM10 warranty Sunday Brunch Treat, Eggs Florentine, Eggs Benedict

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 muffin 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 muffin 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 muffins, split, toasted and buttered

4 slices cooked Canadian bacon

4 poached eggs

1 recipe Hollandaise or cheese sauce

Place a muffin 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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