Poaching eggs can be tedious and sometimes takes some trial and error. The Convection Steam Oven lets you poach eggs without any of the challenges of doing it in boiling water, making this eggs benedict effortlessly.
PREP TIME: 20 Minutes
COOK TIME: 10 Minutes
YIELD: 4 Servings
2 Cups Arugula
12 Oz Country Style Ham
3 Egg Yolks
1 Tablespoon Lemon Juice
¼ Teaspoon Salt
¼ Teaspoon Cayenne
½ Cup Melted Butter
Method of Preparation
1. In your Wolf Gourmet Blender, add the 3 egg yolk, lemon juice, salt, and cayenne to the blender. Blend until incorporated, about 15 seconds. Slowly incorporate the butter while blending until fully emulsified.
2. Lightly butter 4 ramekins and add an egg to each ramekin. Place the ramekins in your Wolf Convection Steam Oven. Select Gourmet, then select “Eggs”, then select “Soft Cooked”. Adjust the duration from 11 minutes to 8.5 Minutes.
3. After 8.5 minutes, remove the eggs. Gently use a spoon to release the egg from the edges of the ramekin.
4. Build your benedict. We chose to serve a small arugula salad with the ham and poached egg on top, with the baguette on the side. Pour the hollandaise sauce over the poached egg, serve, and enjoy!
To clarify butter, melt the butter in a saucepan over medium heat. The butter will begin to separate. Skim off the white foam that floats to the top while leaving behind the golden melted butter. You will want to start with more butter than the recipe calls for, since you will lose some of the volume while skimming off the milk solids.