West Bend Back to Basics TEM4500 - Manual (Page 11)

11
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.
RECIPES