NuWave PIC Gold - Poached Eggs Benedict; French Toast

22 • NuWave
®
PIC Gold Complete Cookbook
Poached Eggs Benedict
Serves: 4
Water, enough to ll fry pan
30 ml white vinegar
14 grams salt
8 slices Canadian bacon
8 large eggs
3 large egg yolks
15 grams fresh lemon juice
1 stick unsalted butter,
melted and divided
10 ml hot water,
plus extra as needed
5 grams cayenne pepper
Salt and pepper to taste
4 English mufns, split in half
and toasted
2 oz chopped chives
Directions:
1. Cook bacon in large sauté pan
on Medium (135°C) until
well-browned on each side.
2. Transfer bacon to paper towel-lined
plate and cover with foil to keep
warm; set aside.
3. Fill large fry pan to brim with water.
4. Add vinegar and salt and bring to
gentle simmer on Medium (135°C).
5. Crack egg into cup and carefully
slide into simmering liquid. Quickly
repeat with remaining eggs.
6. Using slotted spoon, carefully corral
eggs whites around yolks.
7. Poach eggs for 3-5 minutes, turning
them occasionally with slotted
spoon, until whites are rm.
8. Using slotted spoon, remove eggs
and transfer to kitchen towel.
9. Lightly dab eggs with towel to
remove excess water.
10. Arrange English mufns on
individual plates and top with bacon
and eggs; keep warm and set aside
until sauce is ready.
French Toast
Serves: 4
5 grams ground cinnamon
1 gram ground nutmeg
30 grams sugar
60 grams butter
4 eggs
2 oz milk
2 ml vanilla extract
8 slices challah, brioche, or white bread
4 oz maple syrup, warmed
Directions:
1. In small bowl, combine cinnamon,
nutmeg, and sugar and set aside.
2. Melt butter in large sauté pan on
Medium (135°C).
3. Whisk together cinnamon mixture,
eggs, milk and vanilla and pour
into shallow dish.
4. Dip bread in egg mixture,
coating both sides.
5. Cook slices on skillet for 3-4 minutes
per side, until golden brown.
6. Serve with warm syrup.
11. Blend egg yolks and lemon juice
together in blender until smooth
and frothy.
12. Add half melted butter and continue
to blend for about 1½ minutes, until
mixture thickens.
13. Blend in hot water and remaining
butter for about 1 minute.
14. Blend additional water, 5 ml
at a time, as needed until sauce
coats back of a spoon.
15. Stir in cayenne pepper and season
with salt and pepper.
16. Top each mufn with sauce and
garnish with chives.