3
Breakfast &
Starters
Egg, Spinach
& Gruyère Bake
Settings: Brown/Sauté Slow Cook
Makes 8-10 serves
2
teaspoons olive oil
½
large brown onion, finely chopped
1
teaspoon flaked salt
350g brioche or white loaf bread,
cut 3cm cubes
120g baby spinach leaves
8
free range eggs, lightly beaten
1
cup (250ml) thickened cream
1
cup (250ml) milk
¼
teaspoon ground white pepper
¼
teaspoon ground nutmeg
2
teaspoons Dijon mustard
200g Gruyère or Emmental cheese, grated
1 . Put the oil into the cooking pot of the Multicooker,
set to Brown/Sauté at 175°C . Once the oil is hot,
add the onion and a pinch of the salt . Sauté
until lightly golden, about 2 minutes . Switch to
Slow Cook .
2 .
Add the bread stir into onion then top with
spinach leaves . Combine the remaining
ingredients in a large bowl, stirring well . Add the
mixture to the cooking pot and over the bread
and spinach stir a little on the top to combine
ingredients . Cover with lid and set on Low for
2 .5 hours . The bake should look set all over .
3 . Once time has expired, the unit will automatically
switch to Keep Warm .
