MAXI-MATIC Elite cuisine EGC-007 Serie Manual De Instrucciones página 9

then cut each half into ¼- to ½-
inch dice. Reserve in a large
mixing bowl.
6. Cut the celery into the same
EGGS BENEDICT
Makes 4 servings
•
4 slices Canadian bacon
•
4 poached eggs
•
2 English muffins, split
and toasted
• ½ cup hollandaise sauce
1.
Heat a large sauté pan over
medium- high heat. Sauté the
Canadian bacon, turning once,
EGGS FLORENTINE
Makes 4 servings
•
4 cups spinach, packed
• ½ – 1 tablespoon olive oil
•
4 poached eggs
•
2 English muffins, split and
toasted
• ½ cup hollandaise sauce
1. In large sauté pan, heat the oil
over medium heat. Add the
spinach, a little bit at a time.
RECIPES (CONT.)
8
size as the diced eggs, ¼ to ½-
inch dice. Put in the bowl with
the eggs.
until browned, about 2 to 4
minutes per side. Keep warm.
2.
On each muffin half, place one
slice of the Canadian bacon.
Top with a poached egg; finish
with about 2 tablespoons of
hollandaise sauce.
2. Cook until bright and just
wilted. Keep warm.
3. On each muffin half, evenly
distribute the spinach. Place
one poached egg on top; finish
with the
(about 2
serving).
4. Serve immediately.
hollandaise sauce
tablespoons per