• Eggland’s Best Eggs – 12 large
• Mayonnaise – ¾ cup
• Roquefort Cheese – 4 tablespoons, crumbled, at room temperature
• Parsley – ¼ cup, fresh, rough chopped, Italian flat-leaf variety
• Lemon Zest – ½ teaspoon
• Sea Salt – ¼ teaspoon
• Black Pepper – ¾ teaspoon, freshly cracked
• Country Bread – 6 slices, sliced ½-inch think, toasted
• Olive Oil – for serving
• Microgreens – ½ cup

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Directions

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1. Bring a medium saucepan filled with water to a rolling boil. Carefully lower the eggs into the water, making sure the shells don’t crack.Ìý Lower the heat and simmer the water for 10 minutes.Ìý Drain the water, leaving the eggs in the pot, and refill the pot with cold tap water.Ìý Set aside until the eggs are cool enough to handle.Ìý Peel the eggs by tapping both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell—et voilà—perfectly shelled eggs!Ìý Set the shelled eggs aside to cool completely.Ìý

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2. Once the eggs are cooled, slice each egg about ½-inch thick and transfer the sliced eggs into a large bowl.

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3. Next, add the mayonnaise, Roquefort cheese, parsley, lemon zest, salt, and pepper. Stir until well combined.Ìý Don’t worry about breaking up the egg slices, that is exactly what you want to happen.

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4. Spoon the egg salad mixture on each toasted bread slice, garnish with little drizzle of olive oil, and top each one with micro greens. If you don’t have micro greens, more fresh parsley will work just fine!

1 1/2 lbs. cauliflower, cut into florets

1 ½ lbs. broccoli, cut into florets

2 tbsp. butter

3 tbsp. all-purpose flour

2 cups skim milk

3/4 cup grated Gruyere

1/2 cup grated white sharp cheddar cheese

1/2 cup plain bread crumbs or panko bread crumbs

Salt

Ground pepper

Procedure

Preheat the oven to 375F.

Cook the cauliflower and broccoli florets in a large pot of boiling water for 5 to 6 minutes, drain.

In a medium-sized saucepan, melt 2 tablespoons of butter over low heat. Add the flour, stirring constantly with a spoon or whisk. Pour the milk into the flour mixture, whisk a few times and then bring it to a boil. Once it’s boiling, whisk constantly for 1 minute.Ìý

Turn the heat off and add a teaspoon of salt, ½ teaspoon of pepper, and both the grated gruyere and white cheddar. Whisk together until cheese is completely melted.

Pour 1/3 of the sauce in the bottom of an ¶àÀֵ羺 Modern Classics Medium Rectangular Baker.

Transfer the cauliflower and broccoli to the baker and pour the remaining sauce over the florets. Sprinkle the bread crumbs or panko on top.

Bake for 25 to 30 minutes, until the top is nicely browned. Serve warm.

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Cook Time: 25 minutes

Ingredients: FOR 4 SERVINGS

1 ripe camembert (or wheel of brie)

120 g/4 ¼ oz button mushrooms

15 g/½ oz butter

3 sage leaves

50 ml dry white wine

1 pinch ground cumin

Freshly ground salt and pepper

Procedure:

1.Ìý Preheat the oven to 180°C/350°F.

2.Ìý Insert a knife into the skin of the cheese and cutÌý a cross of around 5 cm/2 in in the center. Place it in the Cheese Baker, close the lid, and bake for 20-25 mins.

3.Ìý During this time, clean the mushrooms with damp paper towel and cut them into ½ cm/ ¼ in slices.

4.Ìý Melt the butter in a frying pan, add the sliced mushrooms and sage leaves. Add freshly ground salt and pepper, and sauté for around 10 mins, tossing regularly, until golden.

5.Ìý Deglaze with the white wine and continue cooking untilÌý the liquid has evaporated.

6.Ìý Remove the Cheese Baker from the oven and take offÌý the lid. Using a knife, gently lift the skin in the centerÌý and place the mushrooms in the melted cheese.

7. Serve immediately with steamed small newÌý potatoes