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For Hollandaise Sauce
4 eggs
3 ½ tbsp lemon juice
1 pinch ground white pepper
tbsp water
1 cup butter, melted
salt, to taste
For Eggs Benedict
4 eggs
½ bunch asparagus, trimmed and boiled
4 strips Canadian-style bacon
2 English mufns, toasted
2 tbsp butter, softened
chives or cayenne pepper, to garnish
¹
8
/
EGGS
BENEDICT
Directions for the hollandaise auce:
1. On the stovetop, ll the bottom of a double boiler part-way with water.
Make sure that water does not touch the bottom of the bowl. Bring
water to a gentle simmer.
2. In the top of the double boiler, whisk together egg yolks, lemon juice,
white pepper, Worcestershire sauce, and 1 tablespoon water.
3. Add the melted butter to the egg yolk mixture, 1 tablespoon at a time,
while whisking yolks constantly. If the sauce becomes too thick, stir in a
little hot water.
4. Add salt and continue whisking until fully incorporated. Remove from
heat and cover with a lid to keep the sauce warm.
∙ 22 ∙
Ingredients:
Directions for the eggs benedict:
1. Fill the Measuring Cup with water to the Omelette/Poached marking. Pour water
into the Heating Plate.
2. Place the Boiling Tray, then place the lightly greased Poaching Tray on top.
Break an egg into each poaching section.
3. Replace the Lid and plug in the Express Egg Cooker. Press the Power Lever.
4. When the buzzer sounds, the eggs will be poached. Remove the eggs
immediately to prevent overcooking. To make two servings of Eggs Benedict,
repeat the poaching process with the other two eggs, starting at Step 1.
5. Butter the toasted English mufn halves.
Place a slice of Canadian-style bacon,
a few asparagus spears, a poached
egg, and a spoonful of
hollandaise sauce on
each half.
6. Garnish with chives or
cayenne pepper and
serve immediately.
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