Quick and Easy Raclette Breakfast

Posted by Coryn Johnson on


Open-faced Egg Sandwich

Serves 4:


4 eggs

4 portobello mushrooms

8 cherry tomatoes

2 tbsp parsley flakes

olive oil

1 handful of spinach

1 cup sharp cheddar cheese

4 slices of whole grain bread

2 tbsp butter

salt and pepper to taste


  1. Beat eggs in bowl until blended; chop mushrooms and tomatoes.
  2. Heat olive oil over the 8-person Limited Edition Valais Raclette grill top at medium temperature.
  3. Add mushrooms and tomatoes to the grill. Sprinkle with parsley flakes.
  4. Once mushrooms are browned, pour egg mixture into 4 separate Raclette dishes. Top with cheddar cheese, spinach, mushrooms and tomatoes.
  5. Let cook for 5 minutes, or until golden-brown.
  6. Serve on top of buttered toast.
  7. Enjoy!


Grilled Apples and Bananas with Cinnamon

Serves 4:


3 apples

2 bananas

2 tbsp butter

2 tbsp cinnamon

honey or sugar to taste


  1. Chop the apples and bananas.
  2. Butter the 8-person Limited Edition Valais Raclette grill; add apples and bananas.
  3. Sprinkle cinnamon and drizzle honey (sprinkle sugar) over the fruit.
  4. Cook over medium heat for 2 - 3 minutes and flip. Repeat.
  5. Enjoy!

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