West Bend Back to Basics TEM4500 manual Recipes, EGG & Muffin Sandwiches

RECIPES

EGG & MUFFIN SANDWICH(ES)

1 or 2 English muffi ns

1 or 2 Poached Eggs

1 or 2 Slices of pre-cooked Canadian bacon/Ham or Sausage Patty (optional) 1 or 2 Slices of Cheddar Cheese.

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

the other half of the English muffi n. Enjoy!

EGGS BENEDICT

2 English muffi ns, split and open

4 eggs

salt and pepper for taste

4 slices of Canadian bacon

Hollandaise Sauce to taste (Hollandaise Sauce recipe below)

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

Enjoy!

HOLLANDAISE SAUCE

2 eggs yolks

4 Tbs. heavy cream

2 large Tbs. butter

1 Tbs. lemon juice Pinch of salt Pinch of sugar Chicken Broth-optional 1 Tbs. white vinegar Dash of Hot Sauce

Combine all ingredients except white vinegar and chicken broth in top of double broiler, over boiling water. Stir until thick, about 3 minutes. DO NOT reheat or COVER the pot. Thin if needed with chicken broth. Stir in vinegar immediately.

EGGS BENEDICT WITH CHICKEN

Prepare Eggs Benedict as above, except omit Canadian bacon. Cut one skinless, boneless chicken breast into bite-size strips. Add 2 Tbs. cooking oil to medium skillet; cook and stir for 2 to 3 minutes or until no longer pink. Assemble Eggs Benedict as described above.

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