MAXI-MATIC Elite Gourmet EGC007 Manual De Instrucciones página 15

EGG COOKER RECIPES (cont.)
1. Combine eggs, Greek yogurt, mayonnaise, lime juice, Tex-Mex seasoning,
salt and pepper.
2. Stir in corn kernels, jalapeño, red pepper, green onions and 2 tbsp. cilantro.
Transfer to serving bowl.
3. Sprinkle queso blanco and remaining cilantro over dip; Serve with tortilla
chips.
WILD MUSHROOM FLATBREAD WITH POACHED EGGS
Makes 2 servings
1 tbsp. olive oil
1 white onion, diced
4 cups mixed sliced wild
mushrooms (such as cremini,
shiitake, oyster)
2 cloves garlic, minced
1 tsp. each chopped fresh thyme
and rosemary
1. Heat olive oil in skillet set over medium-high heat; Sauté onion for about 5
minutes or until softened but not browned.
2. Add mushrooms, garlic, thyme, rosemary, half each of the salt and pepper,
and hot pepper flakes; cook for 5 to 7 minutes or until cooked through.
3. Stir in balsamic vinegar and lemon zest; Cook for 1 minute.
4. Toast flatbread on baking sheet in 400°F oven for about 5minutes or until
golden and heated through. Top flatbreads with sautéed mushrooms and
poached eggs. Sprinkle with remaining salt and pepper. Garnish with chives.
AVOCADO TOAST & EGG
Makes 1 serving
1 thick slice country white bread
2 tsp. unsalted butter
cooking spray
1 large egg
1. Toast bread. Spread with butter.
2. Top bread with avocado and tomato. Sprinkle with cilantro. Place poached
egg on top. Sprinkle with salt and pepper if desired.
1/2 tsp. each salt and pepper,
divided
1/4 tsp. hot pepper flakes
2 tbsp. balsamic vinegar
1/2 tsp. finely grated lemon zest
2 prepared flatbreads
1 tbsp. white vinegar
2 eggs
2 tbsp. chopped fresh chives
2 thin slices avocado
2 thin slices tomato
2 tsp. chopped fresh cilantro
salt and pepper optional