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Benedict Poached Eggs


  • 10 large eggs
  • 30 tbsp. water, divided
  • Slices of brioche, English muffins,and assorted savory breads
  • 2 cups Tarragon Sauce (recipe below)
  • ½ cup Canadian bacon, finely chopped
  • ¼ cup fresh chive, minced
  • ¼ cup pimento, minced

    Tarragon Sauce

  • 4 egg yolks
  • 1 tsp. grainy mustard
  • 1 cup canola oil
  • Juice of 1 lemon
  • 2 tbsp. water
  • 2 tbsp. tarragon, minced
  • ½ small garlic clove, crushed
  • ½ tsp. coarse kosher salt

    Egg Directions

  1. Place Egg Inserts in Microwave Breakfast Maker. Pour 3 tbsp. of water into each Egg Insert; water fill line should be completely covered.
  2. Crack 1 egg into each Egg Insert.
  3. Place cover on Microwave Breakfast Maker. Microwave on high power 50 seconds or until desired doneness. Transfer to a chaffing dish with 1˝/2.5 cm of warm water in the food dish. Repeat with remaining eggs.
  4. Serve warm with brioche or English muffins; top with our Tarragon Sauce, Canadian bacon, fresh chive, and pimento.
  5. Sauce Directions

  6. In the base of the Power Chef® System with paddle attachment, blend together egg yolks and mustard. While blending, slowly stream in oil through the funnel attachment; mixture will thicken. Blend in lemon juice.
  7. Transfer mixture to a small bowl. Stir in water, tarragon, garlic, and salt. Add additional lemon juice, salt, and pepper to taste. Serve at room temperature atop Poached Eggs.
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