Cooking eggs exactly the way you like them has never been simpler or more foolproof. With this user-friendly machine you can prepare up to seven eggs, from soft-cooked to hard-boiled, all within the same batch.
- Cooks seven eggs, from soft-cooked to hard-boiled, at one time.
- Electronic controls and timer.
- Audible signal chimes as each egg reaches desired level of doneness.
- Lift-out tray holds eggs and provides easy transfer.
- Includes three-egg poaching tray designed for perfect poached eggs.
- Lighted on/off switch.
- Stainless-steel and plastic construction.
- 8 1/2" x 7" x 6" high.
- 1 lb. 8 oz.
- 350W.
- This product is intended for use in the United States and Canada and is built to United States electrical standards.
- Made in China.
Care
- Hand-wash egg tray and poaching cups.
- Wipe exterior of machine with a damp cloth.
To make the tapenade, in a food processor, combine the garlic and anchovies and pulse to mince. Add the olives, herbs, lemon zest, olive oil and red pepper flakes. Process until the texture is to your liking, either to a coarse or smooth puree. Use immediately, or store in an airtight container in the refrigerator for up to 2 weeks.
Place a pizza stone in the middle of the oven and preheat to 450°F (230°C). Once the oven has reached 450°F (230°C), let the stone continue to heat for 15 to 30 minutes longer, without opening the door.
Divide the pizza dough into 8 equal pieces. On a floured pizza peel, roll out each piece into a 5-inch (13-cm) round. If the dough springs back, let it rest for about 10 minutes before continuing. Brush each dough round with olive oil and season with pepper. Leaving a 1-inch (2.5-cm) border, spread about 2 Tbs. tapenade over each dough round and top with the feta and tomato halves.
Carefully slide the pizzettes from the peel onto the hot stone in the oven and bake until the crust is golden brown, 10 to 12 minutes. Using the peel, transfer the pizzettes to a cutting board. Drizzle the finished pizzettes with olive oil. Let cool for a few minutes, then scatter the basil over the top and serve immediately. Serves 4.
Adapted from Williams Sonoma Pizza Night, by Kate McMillan (Weldon Owen, 2014)
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