User's Manual

8 hard-cooked eggs,
teaspoon (2 ml) salt
coarsely chopped
teaspoon (1 ml) onion salt
2 cups (500 ml)
diced celery
dash of pepper
1 cup (250 ml) salad dressmg
l-1/2 tablespoons (22 ml) butter,
1 tablespoon (15 ml)
melted
chopped parsley 2 slices dry bread, crumbed
3/4 teaspoon (3 ml) dry mustard
cup (75 ml) chopped pecans
Preheat oven to F C). Combine eggs, celery, salad
dressing, parsley and seasonings; mix. Spoon into a buttered
shallow (l-1/2 liter) casserole. Combine butter,
bread crumbs and pecans. Sprinkle on casserole and bake
25-30 minutes.
Yield: 4-6 servings
Sunday Brunch Treat
1 can ounces or 305 g)
cream of mushroom soup,
undiluted
1 chicken bouillon cube
1 can (8 ounces or 227 g)
mushrooms, drained or
pound (227 g) fresh
mushrooms, sliced
3poachedeggs
3 English muffin halves, toasted
Combine cream of mushroom soup, bouillon cube and
mushrooms. Heat over med-lo heat. Fill “well” of Egg Cooker
with water. Season poaching dish and poach 3 eggs. Place
poached eggs onto English muffin halves. Spoon over sauce
and garnish with parsley, if desired.
Yield: 3 servings
Eggs Florentine
1 cup (250 ml) medium white sauce
1 package (10 ounces or 280 g)
4 tablespoons (60 ml) grated frozen chopped spinach,
Parmesan cheese cooked and drained well
4poachedeggs
Prepare white sauce and add cheese. Mix well and set aside.
Spread spinach in a shallow buttered one-quart (1 liter) baking
dish and make four depressions in spinach. Place a poached
egg in each depression and pour sauce over eggs. Broil about
4” (10 cm) from heat until bubbly and lightly browned.
ings