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RECIPES/NOTES:
Prepare hard boiled eggs in the Egg Genie. Remove eggs and place in cold water to cool.
Peel the eggs. Melt butter in the saucepan over low heat, do not let butter brown. Stir in
flour. Pour in milk, stirring until thickened. Add salt and pepper to taste. Remove from heat.
Spoon over halved hard boiled eggs. Garnish with fresh parsley leaves. You may also transfer
sauce to serving dish, and carefully add egg slices.
1 tablespoon butter
1 tablespoon flour
1 cup milk
Salt and pepper to taste
7 hard-boiled eggs, halved or sliced
GENIE EGGS WITH WHITE SAUCE
2 English muffins, halved horizontally
4 slices baked ham or Canadian bacon
4 poached eggs
Parsley or chives, for garnish
Hollandaise Sauce
3 egg yolks
1 tablespoon freshly
squeezed lemon juice
1/2 cup unsalted butter,
cut into pieces
EGGS BENEDICT
Toast English muffin slices until golden brown, spread with 1 teaspoon of butter. In a large
frying pan, cook ham or Canadian bacon slices until lightly browned and place them on each
English muffin half. Prepare poached eggs in the Egg Genie. While the eggs are poaching,
make the Hollandaise sauce (see directions below). Remove poached eggs from tray with
small spatula.
Hollandaise sauce: Vigorously whisk egg yolks and lemon juice in medium saucepan over
very low heat. Add butter and white wine, whisk until melted. Next, add white vinegar, salt
and pepper. Continue whisking vigorously until all butter is melted and sauce is thickened.
NOTE: If the sauce begins to separate, add 2 teaspoons of water to the sauce mixture and
whisk briskly until the mixture has combined together to form a creamy sauce. Keep warm
until ready to serve.
Top each English muffin half with one poached egg. Spoon warm Hollandaise Sauce
over eggs and garnished with a sprig of parsley or chopped chives.
6
1/2 cup white wine
1 tablespoon white vinegar
Salt and pepper to taste