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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 Griddler
. Close the Griddler
®
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 Griddler
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
and set
®
and let cool slightly.
®
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
Griddler
®
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
a tea towel or dish towel and squeeze out
all water.
3.
Put the squeezed potatoes into a mixing
bowl and toss with the remaining pinch of
salt, pepper and 3 tablespoons of the oil.
4.
Turn on the Cuisinart
Griddle and set to 425°F.
13
. Select Grill/Griddle and
®
Griddler
. Select Grill/
®
®
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