Kambrook KFS200BLK, Инструкция пользователя

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18
Recipes
Eggs Benedict
Serves 2
4 eggs
4 sheets of plastic film (40cm long)
2 English muffins cut in half
4 slices of leg ham
1cup baby spinach
Hollandaise sauce
250g unsalted butter, melted
4 egg yolks
1 tbsp white wine vinegar
1 tsp tarragon leaves
1 tbsp hot water
Pinch salt & pepper
1.
Lay a sheet of plastic film over a cup,
push down to line the cup. Crack egg
into the cup, pull all the sides into the
centre and twist several times to seal
it off. Repeat for each egg, and place
them all in the steaming basket.
2.
Fill water reservoir to ‘HI FILL’ level,
insert the juice collection tray, and
place the steaming basket on top.
Cover with lid.
3.
Turn the timer dial to 7 minutes.
4.
Remove the plastic and place the
eggs over the English muffins topped
with ham and baby spinach. Pour the
hollandaise sauce over.
Hollandaise sauce
1.
Melt the butter in the microwave for 1
minute 40 seconds. This will separate
the butter perfectly. Only use the
yellow part.
2.
Crack eggs in a glass or metal bowl,
add the vinegar and tarragon leaves
and place it over a pot of boiling
water; this is called a double boiler.
Don’t allow the bottom of the bowl to
touch the water.
3.
Whisk the egg yolks and vinegar
together over the pot of boiling water;
make sure the bowl fits tightly. The
steam will heat up the bottom of the
bowl, cooking the eggs. Continually
whisk the egg mixture so it doesn’t
scramble. Once it nearly doubles in
size and is pale and fluffy you can
slowly add the yellow part of the
butter whisking all the while. Once
all the yellow part of the butter has
been incorporated, add 1 tablespoon
of hot water, this will stabilise the
hollandaise. Season with salt and
pepper.