Air Fried Eggs - Cook's Companion CCAFJ42 Manual

Ingredients
Non-­‐s<ck c ooking s pray
1 t ablespoon e xtra-­‐ v irgin o live o il
2 c ups o f b aby s pinach r insed
4 s lices C anadian b acon
4 l arge e ggs
½ c up s hredded c heddar, d ivided
Salt a nd p epper, t o t aste
Instruc^ons
1. Spray f our r amekins w ith n on-­‐s<ck s pray.
2. On t he s tove, h eat o live o il i n a s auté p an, a dd s pinach a nd c ook u n<l w ilted,
Drain o ff e xcess l iquid.
3. Divide s pinach b etween t he r amekins*.
4. Place t he C anadian b acon i n t he r amekins.
5. Crack a n e gg i nto e ach, a nd t op w ith c heese.
6. Sprinkle w ith s alt a nd p epper.
7. Set < mer t o 1 5 m inutes a nd t emperature t o 3 50 d egrees. A djust < me t o
determine t he r unniness o f t he y olk.
*Accessory i tems a re s old s eparately a nd a re n ot i ncluded.
Air F ried E ggs
Serves 4
28