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
1/2 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
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
2 thin slices avocado
2 thin slices tomato
2 tsp. chopped fresh cilantro
salt and pepper optional
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.
Questions? We're here to help! Visit:
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for support on this product.
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