West Bend Automatic Egg Cooker instruction manual Eggs Benedict, Easy Hollandaise Sauce

Deviled Egg Variations: Follow the Deviled Egg recipe adding any of the ingredients listed below to the yolk mixture.

Ham: ¼ cup finely chopped cooked ham

Bacon: ¼ cup crumbled cooked bacon, about 2 clices

Dried Beef: ¼ cup finely chopped dried beef and 1 tbsp. sweet pickle relish

Seafood: ¼ cup finely chopped cooked or canned shrimp, smoked fish, flaked tuna, salmon or crabmeat and a dash of curry powder

Cheese: ¼ cup shredded cheddar cheese

Olive: ¼ chopped green or ripe olives

OBrien: 2 tbsps. Finely chopped green pepper, 1 tsp. finely chopped pimiento and ½ tsp. instant minced onion

Eggs Benedict

4 eggs

2 English muffins, split, toasted and buttered

4- ¼-inch slices bacon, grilled

1 Easy Hollandaise Sauce, recipe below

1.Poach eggs in egg cooker according to directions.

2.Place one slice of bacon on each muffin half and top with poached egg. Spoon 2 tbsps. Hollandaise Sauce over each egg. Garnish with chopped parsley if desired. Makes 4 servings.

Easy Hollandaise Sauce

¼cup butter or margarine 2 egg yolks

¼tsp. salt

1 tbsp. lemon juice

2 tbsp. cream or evaporated milk

1.In a 1-quart saucepan, melt butter over low heat.

2.In a small mixing bowl, combine egg yolks, salt, lemon juice and cream. Mix well. Add egg mixture to saucepan, stirring constantly until mixture is smooth and has the consistency of light cream.

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