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 Appetit 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 serves 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||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket||4 min.||Low (1)||Normal/td>|
- 2 slices of whole wheat bread, toasted
- 2 slices of Smoked Scamorza, Mozerella or Gouda
- 1 small bunch of Rucola
- 2 Fresh Eggs, refrigerated
- 2 Bell Peppers, ends cut off
- ⅔ cup mayonnaise
- 1½ teaspoons Dijon mustard
- 3 tablespoons orange juice
- 1 teaspoon fresh lemon juice
- 1 tablespoon white wine vinegar
- ½ teaspoons salt
- 1 teaspoon of Turmeric
- Make the mock Hollandaise sauce by whisking all of the ingredients together until smooth, according to 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 of cooking time at LOW pressure.
- When the cooking time is up, open the pressure cooker using the Normal Release method - releasing pressure from the top by pushing a button or twisting a lever.
- Stack toast, smoked cheese, arugula, and pepper cups and cover with a generous dollop of mock-Hollandaise before serving.