EGG COOKER RECIPES (cont.)
ENGLISH-MUFFIN EGG PIZZAS
Makes 4 servings
4 English muffins
Olive oil
Tomato slices
2 hard-cooked eggs, sliced
Grated mozzarella
Oregano
Kosher salt
1. Toast 8 English-muffin halves and place on a cookie sheet.
2. Drizzle each with olive oil, then layer on tomato slices, hard-cooked egg
slices (½ an egg each), and a little grated mozzarella. Sprinkle with oregano
and kosher salt.
3. Broil 5 minutes or until the cheese melts.
SMOKED SALMON & EGG TOAST
Makes 1 serving
1 thick slice country white bread
1 tbsp. cream cheese, softened
1 thin slice smoked salmon (1 ounce)
1 large hard-boiled egg, peeled, sliced
1 tsp. chopped fresh dill
1 tsp. capers, drained
1. Toast bread. Spread with cream cheese.
2. Top bread with smoked salmon and hard-boiled egg. Sprinkle with dill and
capers.
MEXICAN STREET CORN DIP
Makes 6 servings
8 hard-boiled eggs, peeled and
coarsely chopped
1/4 cup plain Greek yogurt
3 tbsp. regular or light mayonnaise
3 tbsp. lime juice1 tsp. Tex-Mex
seasoning
1/2 tsp. salt
1/4 tsp. pepper
1 cup corn kernels (thawed or
lightly cooked)
1 jalapeño pepper, seeded and
minced
1/2 cup diced red pepper
2 green onions, thinly sliced
1/4 cup chopped cilantro, divided
1/2 cup queso blanco
1 bag tortilla chips
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