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EGG COOKER RECIPES (cont.)
EGGS BENEDICT
Makes 4 servings
4 slices Canadian bacon
4 poached eggs
1.
Heat a large sauté pan over medium- high heat. Sauté the Canadian bacon, turning
once, 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.
EGGS FLORENTINE
Makes 4 servings
4 cups spinach, packed
½ – 1 tablespoon olive oil
4 poached eggs
1.
In large sauté pan, heat the oil over medium heat. Add the spinach, a little bit at a
time.
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 hollandaise sauce (about 2 tablespoons per serving).
4.
Serve immediately.
HOLLANDAISE SAUCE
Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾ teaspoon kosher salt
1.
In a medium bowl, whisk yolks and lemon juice until just thickened. Place the bowl
over a pot of simmering, NOT boiling, water; while whisking constantly, whisk the
mixture until it has increased in volume and has thickened, about 8 to 10 minutes.
The eggs must not cook, so if it seems as though the mixture is getting above body
temperature, whisk the mixture off of the heat a bit, and, then place back onto the
pot of water.
2.
Once thickened, slowly whisk in the melted butter until completely combined. Stir in
spices. If sauce is too thick, thin out with some water or extra lemon juice. Use
immediately.
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2 English muffins, split and toasted
½ cup hollandaise sauce
2 English muffins, split and toasted
½ cup hollandaise sauce
pinch ground white pepper
pinch cayenne
water, to thin if necessary
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