Cuisinart GR-6SP1 User Manual - Page 13

2. Once preheated, drizzle 2 teaspoons of the vegetable oil onto the bottom plate. Crack the eggs onto the bottom plate. Set the count-up timer to 5 minutes. At the 3-minute mark (when the egg whites are set and opaque), flip the eggs. When time expires, transfer 2 of the eggs to the bottom of each roll. Reserve. 3. While the eggs are cooking, divide the avocado evenly between the inside surfaces of the 2 tops of roll. Use a fork to smash into an even layer. Reserve. 4. When the eggs finish cooking, put the chorizo on the bottom plate and close the grill. Set the temperature to 425°F. Once preheated, transfer the chorizo to the top of the eggs in an even layer. 5. Drizzle each sandwich with 1 tablespoon of the salsa. Top with one slice of cheese and the top of the roll with the smashed avocado. 6. Brush the tops of each sandwich with the remaining oil. Transfer the two sandwiches to the Smoke-less Contact Griddler®. Close the Smoke-less Contact Griddler® and set the count-up timer. Lightly press down on the sandwiches for about 20 seconds. Cook for about 4 minutes total, until the cheese is melted and the tops are lightly golden and grill marks are visible. 7. Remove from Smoke-less Contact Griddler® and let cool slightly. Cut in half on the bias. Serve with more salsa on the side. Nutritional information per serving (one torta): Calories 789 (59% from fat) • carb. 42g pro. 39g • fat 52g • sat. fat 18g • chol. 435mg sod. 1229mg • calc. 482mg • fiber 4g Challah French Toast We love using eggy challah bread for French toast. Thanks to its soft yet sturdy structure, it soaks up the custard better than any other bread, making for the most decadent breakfast. Plate Side: Griddle Griddler® Cooking Position: Open and flat Makes 8 servings 8 large eggs 2 cups milk (we used reduced fat, but any variety will do) 1 tablespoon pure vanilla extract 2 tablespoons pure maple syrup 1 teaspoon ground cinnamon Pinch ground nutmeg 1 to 2 pinches kosher salt 8 slices challah bread, ¾ inch thick Unsalted butter or coconut oil, for griddle Confectioners' sugar for serving Fresh fruit for serving 1. Put the eggs, milk, vanilla extract, maple syrup, cinnamon, nutmeg and salt into a medium bowl. Whisk to fully combine and pour into a 13 x 9-inch baking dish. 2. Soak half of the bread in the milk mixture, turning so both sides are saturated. 3. While the bread is soaking, turn on the Cuisinart® Smoke-less Contact Griddler®. Select Grill/Griddle and set to 350°F. 4. Once preheated, put the soaked bread on the hot griddle and select the count-up timer. Cook 3½ to 4 minutes per side. Soak remaining bread while first batch of French toast is cooking. 5. Remove and reserve the cooked French toast in a warm oven, and then repeat with remaining soaked bread. 6. To serve, dust with confectioners' sugar and top with fresh fruit and maple syrup, if desired. Nutritional information per slice: Calories 195 (32% from fat) • carb. 25g • pro. 7g • fat 7g sat. fat 3g • chol. 172mg • sod. 208mg calc. 116mg • fiber 1g Mini Hash Browns Quickly stirring the shredded potatoes in salted water and then squeezing out all liquid prevents them from oxidizing. Plate Side: Griddle Griddler® Cooking Position: Open and flat Makes 8 servings 2 cups water 2 teaspoons plus 1 pinch kosher salt, divided 1 pound Yukon Gold potatoes Pinch freshly ground black pepper 3 tablespoons vegetable oil, plus more to brush plates 1. Put the water and 2 teaspoons of salt into a medium mixing bowl. Whisk until salt is fully dissolved; reserve. 2. Shred the potatoes to a medium thickness, using either a medium shredding disc of a Cuisinart® Food Processor or a box grater. Immediately transfer to the salted water and stir a few times. Drain and then put into 13