WestBend TEM4500W Instruction Manual - Page 8

Hollandaise Sauce 2 Egg yolks Pinch of salt 4 tbs. Heavy cream Pinch of sugar 2 tbs. Butter Chicken-broth (optional) 1 tbs. Lemon juice Dash of hot sauce 1 tbs.White vinegar 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. Eggs Benedict with Chicken Prepare Eggs Benedict as directed except omit the Canadian bacon. Cut one skinless, boneless chicken breast into bite-size strips. Add 2 tbs. cooking oil to a medium skillet; cook and stir for 2 to 3 minutes or until no longer pink. Assemble the Eggs Benedict as usual. Eggs Florentine 2 English muffins, split and open Steamed spinach leaves 4 Eggs Hollandaise sauce Salt and pepper to taste To assemble: Prepare this just like the Eggs Benedict recipe but replace the Canadian bacon with the spinach leaves. Lay the spinach leaves on top of each English muffin half followed by a poached egg. Season with salt and pepper. Spoon Hollandaise sauce over the eggs. Smoked Salmon (lox) Bagel 1 Toasted plain bagel (or any bagel you like) Thin slices of lox (smoked salmon) 1 Tomato slice (optional) Plain cream cheese 1 Onion slice Capers To assemble: Spread cream cheese on one half of the bagel. Add thin slices of smoked salmon on top of the cream cheese. Top with a slice of tomato and onion; sprinkle with capers. Spread the other half of the bagel with cream cheese and place on top. English - 8