George Foreman Evolve GRP4842 Guide D'utilisation Et D'entretien page 15

Hollandaise Sauce: In small saucepan, melt butter over medium-high heat until
bubbling. Combine egg yolks, lemon juice and mustard in a blender; purée until
smooth. With motor running, pour bubbling butter into blender. Season with salt
and pepper to taste. Cover to keep warm for up to 30 minutes.
Poached Eggs: Meanwhile, fill a saucepan with enough water to come about 3
inches up side. Heat until water simmers gently; stir in vinegar. Break cold egg into
small dish or saucer. Holding dish just above simmering water, slip egg into water.
Cook, in barely simmering water, for 3 to 5 minutes or until egg white is set and yolk
is soft or until desired level of doneness. Remove eggs with slotted spoon. Drain
well on paper towel.
Place each waffle on a plate; top with a slice of ham, a poached egg and
Hollandaise sauce. Garnish with chives; serve immediately.
Tip: Waffles can be tightly wrapped and frozen for up to 1 month.
HARVEST HAM PANINI
Ingredients:
2 slice of whole grain bread
2 ounces deli ham
½ apple or pear, thinly sliced
¼ cup shredded 2% cheddar cheese
1 tablespoon butter
(optional) Thinly sliced onion
Directions:
Spread ½ tablespoon butter to each slice of bread. Place one slice of bread, butter
side down, on grill. Top one slice of bread with ham, apple/pear, onion, cheese.
Add remaining slice of bread, butter side up, to Panini. Preheat your George
•
Foreman grill and grill for 4 to 7 minutes or until golden brown.
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