EGG COOKER RECIPES (cont.)
4. Pulse until mayonnaise and mustard are completely mixed in and desired
texture is reached, 10 to 20 times.
FOR DICING INSTRUCTIONS:
5. Remove shells from eggs and discard. First halve eggs, and then cut each
half into 1/4 to ½ inch dice. Reserve in a large mixing bowl.
6. Cut the celery into the same size as the diced eggs, ¼ to ½-inch dice. Put
in the bowl with the eggs.
EGGS BENEDICT
Makes 4 servings
4 slices Canadian bacon
4 poached eggs
2 English muffins, split and toasted
½ cup hollandaise sauce
1. Heat a large sauté pan over medium- high heat. Sauté the Canadian bacon,
turning once, until browned, about 2 to 4 minutes per side. Keep warm.
2. On each muffin half, place one slice of the Canadian bacon. Top with a
poached egg; finish with about 2 tablespoons of hollandaise sauce.
EGGS FLORENTINE
Makes 4 servings
4 cups spinach, packed
½ – 1 tablespoon olive oil
4 poached eggs
2 English muffins, split and toasted
½ cup hollandaise sauce
1. In large sauté pan, heat the oil over medium heat. Add the spinach, a little
bit at a time.
2. Cook until bright and just wilted. Keep warm.
3. On each muffin half, evenly distribute the spinach. Place one poached egg
on top; finish with the hollandaise sauce (about 2 tablespoons per serving).
4. Serve immediately.
HOLLANDAISE SAUCE
Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾ teaspoon kosher salt
pinch ground white pepper
pinch cayenne
water, to thin if necessary
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