Eggs Benedict - Fagor Tapas Pan Manual

Commercial Booket 2003_v3.qxd 8/22/03
EGG POACHER
Ideal for eggs Benedict, these pans poach 4-6 perfectly shaped eggs at
once and, when the egg cup tray is removed, also serves as a skillet. For
easy cleanup, the nonstick cups lift out of the tray with easy-grip handles so
eggs can be served with care. The handle is hollow to stay cool on the
stovetop, and has a notch in the end to facilitate hanging on a pot rack or
hook.
EGG POACHER RECIPE:

Eggs Benedict

4 egg yolks
3 1/2 tablespoons lemon juice
1 pinch ground white pepper
1/8 teaspoon Worcestershire sauce
1 tablespoon water
1 cup butter, melted
1/4 teaspoon salt
8 eggs
1 teaspoon distilled white vinegar
8 strips Canadian-style bacon
4 English muffins, split
2 tablespoons butter, softened
Directions:
To Make Hollandaise: Fill the bottom of a double boiler part-way with water.
Make sure that water does not touch the top pan. Bring water to a gentle
simmer. In the top of the double boiler, whisk together egg yolks, lemon juice,
white pepper, Worcestershire sauce, and 1 tablespoon water.
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Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while
whisking yolks constantly. If hollandaise begins to get too thick, add a
teaspoon or two of hot water. Continue whisking until all butter is
incorporated. Whisk in salt, then remove from heat. Place a lid on pan to
keep sauce warm.
To Poach Eggs: Fill bottom of pan with water. Fill each poacher cup with one
egg. Bring water to a boil. Cover with lid and cook over medium heat cook
for 2 1/2 to 3 minutes. Yolks should still be soft in center.
While eggs are poaching, brown the bacon in a medium skillet over medium-
high heat and toast the English muffins on a baking sheet under the broiler.
Spread toasted muffins with softened butter, and top each one with a slice of
bacon, followed by one poached egg. Place 2 muffins on each plate and
drizzle with hollandaise sauce. Sprinkle with chopped chives and serve
immediately.
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