MAXI-MATIC Elite Gourmet EGC007 Manual De Instrucciones página 12

EGG COOKER RECIPES (cont.)
4. Pulse until mayonnaise and mustard are completely mixed in and desired
texture is reached, 10 to 20 times.
FOR DICING INSTRUCTIONS:
5. Remove shells from eggs and discard. First halve eggs, and then cut each
half into 1/4 to ½ inch dice. Reserve in a large mixing bowl.
6. Cut the celery into the same size as the diced eggs, ¼ to ½-inch dice. Put
in the bowl with the eggs.
EGGS BENEDICT
Makes 4 servings
4 slices Canadian bacon
4 poached eggs
1. Heat a large sauté pan over medium- high heat. Sauté the Canadian bacon,
turning once, until browned, about 2 to 4 minutes per side. Keep warm.
2. On each muffin half, place one slice of the Canadian bacon. Top with a
poached egg; finish with about 2 tablespoons of hollandaise sauce.
EGGS FLORENTINE
Makes 4 servings
4 cups spinach, packed
½ – 1 tablespoon olive oil
4 poached eggs
1. In large sauté pan, heat the oil over medium heat. Add the spinach, a little
bit at a time.
2. Cook until bright and just wilted. Keep warm.
3. On each muffin half, evenly distribute the spinach. Place one poached egg
on top; finish with the hollandaise sauce (about 2 tablespoons per serving).
4. Serve immediately.
HOLLANDAISE SAUCE
Makes about 1 cup
4 egg yolks
1 tablespoon lemon juice
½ cup melted butter, kept warm
½ to ¾ teaspoon kosher salt
2 English muffins, split and toasted
½ cup hollandaise sauce
2 English muffins, split and toasted
½ cup hollandaise sauce
pinch ground white pepper
pinch cayenne
water, to thin if necessary