Eggs Papin- Poached Eggs in bell pepper cup!
A play off of the famous Eggs Benedict, these eggs are named after the inventor of the pressure cooker Denis Papin, and all veggie!
I made a mock Hollandaise inspired by a recipe published by Bon Apetit Magazine, with my own adjustments. The advantage of this fake Hollandaise sauce is that you don’t have to figure out what to do with the egg whites – since the original requires only yolks!
The base of the peppers serve as little cups in which to poach the eggs! Save the rest of the peppers to make Peperonata to serve with, or on, dinner!
Pressure Cooker Recipe: Pressure Cooker Poached Eggs in bell pepper cup
Make the mock Hollandaise sauce by whisking all of the ingredients together until smooth, according the original recipe, you can refrigerate this overnight to be used the next day. Prepare the pressure cooker by adding one cup of water and steamer basket (or trivet and steamer basket) and set aside. Cut the bell pepper ends to form “cups” that are approximately 1.5″ or 4cm high, and then break an egg inside of the cup. Cover with tin foil, and place in the steamer basket of the pressure cooker. Close and lock the pressure cooker lid. Select the “low” pressure setting. When the pan reaches pressure count 3-4 minutes cooking time at LOW pressure.
When the cooking time is up, open the pressure cooker using the cold water quick-release method – bring the pan to the sink and run cold water on the lid making sure not to cover any of the valves. For electric pressure cookers, release pressure using the Automatic Release method – releasing pressure from the top by pushing a button or twisting a lever.
Stack toast, smoked cheese, rucola, and pepper cups and cover with a generous dollop of mock-Hollandaise before serving. Serves 2
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“A generous dollop of mock hollandaise” … are you kidding? A dollop? Let it swim in hollandaise! I’m just teasing, I happen to love hollandaise and am very generous when using it as I did Sunday over fresh asparagus. I used a speedy Blender Hollandaise recipe if anyone is interested. It is quick, but there still is the what to do with the whites issue that Laura mentions.
I’ll have to try the mock hollandaise. I’m kind of a stickler for the taste of the real thing, but this recipe still sounds interesting even if it doesn’t taste like real hollandaise.
I’m wondering, is rucola the name used in Italy for arugula? As I read the recipe I thought, “what is rucola?” but then when I looked at the photo it looked like what I know as arugula. Googled “rucola” and sure enough, rucola and arugula are the same thing.
Sigrid, you are right! Rucola is Arugula – I forget to translate that term, sometimes.
The mock hollandaise won’t be as silky and delicious as the real thing, but it’s advantage is that it can be prepared ahead of time, and sit in the fridge for a day or two before use (or until it is all used).
My freezer is littered with little baggies of whites, or yolks. I could probably reconstitute a whole egg if I’d counted how many before freezing! But now, I try not to get into that situation to begin with so I don’t waste food with good intentions!
Ciao,
L
Just found your blog. Love my pressure cooker. Never tried to poach eggs in it. Excited to try!