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16
Ingredients
1 Breakfast mufn
2 slices Parma Ham
1 egg
Hollandaise sauce
1 egg yolk
1 tbsp. hot water
1 tbsp. Lemon Juice
1 tbsp. butter
Pinch of pepper
Pinch of salt
Eggs Benedict with homemade Hollandaise
and crispy Parma Ham
Method
1. Begin by making the sauce. Put the egg yolk into a glass bowl
and lightly whisk.
2. Add 1 tbsp. hot water and the salt.
3. Continue to whisk as you add the lemon, until the mixture is
pale in colour.
4. Add the butter.
5. Place the glass bowl over pan with simmering water on a low
heat.
6. Continue to whisk and cook for a few minutes until the butter
has fully melted and everything combines.
7. When the sauce begins to thicken, take off the heat and season
with a pinch of pepper.
8. Now the sauce is done, cut your English mufns in half ready
to be toasted.
9. Plug in your Egg Cooker and follow the instructions for
poaching.
10. Whilst your egg is poaching, fry your slices of parma ham in a
hot pan until crispy and toast your English mufn.
11. To serve, lay your slices of crispy parma ham on top of
the toasted mufn and top with poached egg. Spoon the
hollandaise sauce over the eggs and serve at once.
Ingredients
4 eggs
4 slices of bread
Butter
Grated parmesan
Soft Boiled Eggs with Parmesan Soldiers
Method
1. Fill the measuring cup to soft boiled, 4 eggs.
2. Follow the instructions for boiling in your Egg Cooker.
3. Whilst the eggs are cooking, toast your bread.
4. When the eggs are done, turn off the Egg Cooker and remove
the lid.
5. Butter your toast lightly and cut into soldiers. Sprinkle with
lashings of parmesan.
6. Take the eggs from the egg rack and place in egg cups before
removing the top of each egg. Serve with the Parmesan
Soldiers.
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