West Bend TEM500W, Instruction Manual

Page: 8 / 28

English - 8
Hollandaise Sauce
2 Egg yolks
4 tbs. Heavy cream
2 tbs. Butter
1 tbs. Lemon juice
1 tbs.White vinegar Pinch of salt
Pinch of sugar
Chicken-broth (optional)
Dash of hot sauce
Combine all ingredients except the white vinegar and chicken broth in the top of
a double boiler, over boiling water. Stir until thick, about 3 minutes.
Note: Do not
reheat or cover the pot. Thin if needed with the chicken broth. Stir in the vinegar
immediately.
Eggs Benedict with Chicken
Prepare Eggs Benedict as directed except omit the Canadian bacon. Cut one
skinless, boneless chicken breast into bite-size strips. Add 2 tbs. cooking oil to a
medium skillet; cook and stir for 2 to 3 minutes or until no longer pink. Assemble
the Eggs Benedict as usual.
Eggs Florentine
2 English muffins, split and open
4 Eggs
Salt and pepper to taste Steamed spinach leaves
Hollandaise sauce
To assemble: Prepare this just like the Eggs Benedict recipe but replace the
Canadian bacon with the spinach leaves. Lay the spinach leaves on top of each
English muffin half followed by a poached egg. Season with salt and pepper.
Spoon Hollandaise sauce over the eggs.
Smoked Salmon (lox) Bagel
1 Toasted plain bagel (or any bagel you like)
1 Tomato slice (optional)
1 Onion slice Thin slices of lox (smoked salmon)
Plain cream cheese
Capers
To assemble: Spread cream cheese on one half of the bagel. Add thin slices of
smoked salmon on top of the cream cheese. Top with a slice of tomato and onion;
sprinkle with capers. Spread the other half of the bagel with cream cheese and place
on top.