RECIPES
CODDLED EGGS WITH SAUTEED MUSHROOMS AND SPINACH
Function: BAKE
Temperature: 325˚F (162˚C)
Cooking Time:
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.
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