PROGRAM Pressure Cook

PRESSURE High

RELEASE Quick

3 large eggs

¹⁄₄ tsp kosher salt

Freshly ground black pepper

3 x .75oz (21g) slices Canadian bacon

3 tbsp shredded cheddar cheese

1 cup fresh baby spinach

3 whole wheat English muffins, sliced and toasted

1. Place the steam rack in the inner pot, and add 1 cup of water to the bottom of the pot. Spray 3 small ramekins with nonstick cooking spray, and crack 1 egg into each ramekin.

2. Transfer the ramekins to the pot. Season each with salt and pepper, and top with a slice of the Canadian bacon. Loosely cover the ramekins with aluminum foil.

3. Cover, lock the lid, and flip the steam release handle to the sealing position. Select Pressure Cook (High), and set the cook time for 6 minutes. When the cook time is complete, quick release the pressure.

4. Remove the lid and discard the foil. Using tongs, carefully transfer the ramekins to a cooling rack, and top each with 1 tablespoon of the cheese and ¹⁄₃ cup of the spinach. Allow to cool for 5 minutes.

5. Once cooled, turn each ramekin out onto an English muffin. Serve hot.