15% off the regular retail price of $48.95 for a limited time! Offer expires August 19th, 2010!

Cook each egg perfectly inside a nonstick cup for a beautiful presentation of eggs Benedict. A handle on each cup allows eggs to be cooked to order and removed individually when the egg is done. Our 6-egg poachers have an insert tray with a center handle to easily remove all the eggs at once. The stainless steel pan has an encapsulated tri-ply base, long comfortable handle and the fully tempered glass lid is ideal for a quick check of the poaching eggs. Each set includes directions and recipes and all parts are dishwasher safe.

Features and Benefits

• Stainless steel pan has an encapsulated tri-ply base,
• Fully tempered glass lid
• Recipes included
• Dishwasher safe

 

 

 

Hollandaise Sauce

Hollandaise sauce is delicious over asparagus or other cooked vegetables, fish dishes, and Eggs Benedict.

•1/2 cup butter
•3 large egg yolks
•1 tablespoon plus 1 teaspoon of lemon juice
•1/8 teaspoon salt
•dash cayenne pepper or hot pepper sauce
•2 tablespoons hot water
•finely chopped fresh parsley, if desired

Heat butter in a heavy saucepan until hot and foamy, but not browned. In a small bowl, whisk or beat egg yolks with lemon juice, salt, and cayenne pepper or hot sauce. Gradually beat in butter, then water. Return mixture to saucepan and beat over very low heat until mixture is slightly thickened. Serve immediately or let stand over warm water for up to 30 minutes. If desired, sprinkle with chopped fresh parsley before serving.
Makes about 2/3 cup of hollandaise sauce.