West Bend L5769 - Manual (Page 11)

11
R
ECIPES
EGG & MUFFIN SANDWICH
1 English muffin
1 Poached egg
1
Slice of pre-cooked Canadian Bacon, Ham, or Sausage Patty
(optional)
1 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.
EGGS BENEDICT
2 English muffins, split and open
4 Poached eggs
4 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.
HOLLANDAISE SAUCE
2 Egg yolks
4 tbs. Heavy cream
2 tbs. Butter
1 tbs. Lemon juice
1 tbs. 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.