Fagor Egg Poacher, Руководство пользователя

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2
EGG POACHER RECIPES
Eggs Benedict
(Serves 2)
Ingredients:
4 egg yolks
3 ½ tablespoons lemon juice
1 pinch ground white pepper
1
/
8
teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
¼ teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions:
To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does
not touch the top pan. 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 tablespoon water.
Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly.
If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all
butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm.
To Poach Eggs: Fill bottom of pan with water. Fill each poacher cup with one egg. Bring water to a boil.
Cover with lid and cook over medium heat for 2 ½ to 3 minutes. Yolks should still be soft in center.
While eggs are poaching, brown the bacon in a medium skillet over medium-high heat and toast the
English muffins on a baking sheet under the broiler. Spread toasted muffins with softened butter, and
top each one with a slice of bacon, followed by one poached egg. Place 2 muffins on each plate and
drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.