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YOUR RECIPE FOR CONVECTION COOKING!

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Eggs Florentine with Mushroom Sauce

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Convection Microwave

I wan to show you how to prepare a delicious breakfast casserole in record time using a combination Convection + Microwave oven also known as a Speed oven.


Appliances nowadays have multiple functions designed to benefit our cooking and in this recipe, I will use several functions in my Convection Microwave Speed oven.  To begin with, I will wilt the spinach, then cook the mushrooms and make the mushroom sauce using the microwave mode, then once the ingredients are assembled I will crack some eggs into the sauce and bake the casserole in the combination convection + microwave speed mode.


Eggs Florentine cooked in record time in a speed-oven (combi-microwave oven)

INGREDIENTS


2 English muffins, split and cut into 1” pieces

1 cup shredded cheese, Italian blend, or cheddar

1 cup chopped fresh spinach leaves, mixed with a little butter and garlic powder

½ lb. mushrooms, stems removed and cut into thick slices

1 tbsp butter

1 tbsp all-purpose flour

¾ cup milk



PREPARATION


Grease a 9” round glass pie dish and scatter the cubed English muffins over the bottom.


Combine the spinach with a small pat of butter and a sprinkle of garlic powder in a microwave-safe container, cover, and cook for 1 - 2 minutes in microwave mode until wilted. Remove and set aside.


Combine the mushrooms with the butter and seasoning in a medium-sized microwave-safe bowl, cover, and cook for 3 - 4 minutes in microwave mode until the mushrooms soften.


Sprinkle the flour over the cooked mushrooms and stir. Cover and cook for one minute.


Pour in the milk and stir, cover, and cook in microwave mode until the sauce comes to a boil and thickens, taste the sauce and add salt and pepper as needed. Don’t worry if the sauce is slightly runny, it will firm up during the final cooking stage.


Assemble the casserole:

Heat the oven in the Convection mode to 350℉ (180℃).


Scatter the cheese over the muffins and top with the wilted spinach.


Pour the mushroom sauce over the mixture and make 4 - 6 indentations in the sauce using the back of a large spoon.


Crack an egg into each indentation and place the dish uncovered into the oven.


Add the Microwave function and set the timer for 8 minutes.


Serves: 4 - 6


Note: Use the microwave power recommended for your model for cooking the spinach and mushrooms. If your oven has a set combination mode for cooking use that or if you have the option to combine a specific amount of microwave power add 180 watts.


Eggs Florentine with Mushroom Sauce
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