West Bend L5748, TEMPR Recipes, Egg & Muffin Sandwich, Eggs Benedict, Hollandaise Sauce

RECIPES

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EGG & MUFFIN SANDWICH

English muffin Poached egg

Slice of pre-cooked Canadian Bacon, Ham, or Sausage Patty (optional)

Slice of Cheddar Cheese

To assemble: Lay the poached egg on top of the English muffin half followed by the pre-cooked meat and then the slice of cheese. Top the sandwich with the other half of the English muffin.

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4

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EGGS BENEDICT

English muffins, split and open Poached eggs

Slices of pre-cooked Canadian Bacon Salt and pepper to taste Hollandaise sauce to taste (see recipe)

To assemble: Lay a slice of Canadian bacon on top of each English muffin half followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs.

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4tbs.

2tbs.

1tbs.

1tbs.

HOLLANDAISE SAUCE

Egg yolks

Heavy cream

Butter

Lemon juice

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.

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