For Hollandaise Sauce
6 egg yolks
5 tbsp lemon juice
¹∕
8
tsp ground white pepper
¼ tsp Worcestershire sauce
1½ tbsp water
1½ cup butter, melted
salt to taste
For Eggs Benedict
6 eggs
1 bunch asparagus, trimmed
and boiled
6 strips Canadian-style bacon
3 English muffins, toasted
2 tbsp butter, softened
chives or cayenne pepper,
to garnish
Ingredients:
EGGS
BENEDICT
Directions:
For the Hollandaise Sauce: On a stove top, fill 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.
In the top of the double boiler, whisk together egg yolks, lemon juice, white pepper, Worcestershire sauce,
and 1 ½ tablespoons water. Add melted butter to the egg yolk mixture 2 tablespoons at a time while whisking
yolks constantly. If sauce begins to get too thick, stir in a little hot water. Add salt and continue whisking until
incorporated. Remove from heat and cover with a lid to keep sauce warm.
To Assemble: Fill the Measuring Cup with water to the Omelette / Poached Line and pour water onto Heating Plate.
Put Large Boiling Tray on Body and place the lightly greased 4 Egg Poaching Tray on top. Break an egg into each
poaching section. Add the Base Ring and the Small Boiling Tray. Place the lightly greased 3 Egg Poaching Tray on
top and break remaining eggs into each section.
Replace the Lid and turn the Deluxe Egg Cooker on. When the buzzer sounds, the eggs will be poached. Remove
eggs immediately to prevent overcooking. Butter the toasted English muffin halves. Place a slice of Canadian-style
bacon, a few asparagus spears, a poached egg, and a spoonful of hollandaise sauce on each half. Garnish with
chives or cayenne pepper and serve immediately.
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