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>|
Poached Egg in bell pepper cup - pressure cooker recipe
Author: hip pressure cooking
Recipe type: Main, Pressure Cooker
- 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
For the Mock Hollandaise sauce:
- 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.
“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.
I make a somewhat different “mock” hollandaise that tastes pretty much like the real thing. I use one whole egg, a pinch of salt, about a tablespoon (or two) of butter, juice of 1/2 a lemon, and hot sauce or cayenne powder to taste.
Everything goes into a small enameled cast iron pot over med. heat and I whisk it together till it thickens up. If you leave out the hot sauce and add some sugar you can get a quick lemon curd.
You have to be a bit careful so you don’t scramble the eggs but it’s pretty forgiving and takes only a few minutes.
Thanks for sharing your version!
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!
Just found your blog. Love my pressure cooker. Never tried to poach eggs in it. Excited to try!
Well that is too cool with the little red pepper “cups”.
And it would be easy to cut the recipe down for one person,
I often have poached eggs Beni on grilled tomatoes,
Nice pictures making me hungry.
Do the size of the eggs make a difference in the time required to cook them? I currently have a dozen jumbo double yolk eggs that weigh 83 gms. (3 oz.) each. By how much time do I need to increase the cooking time?
I always make my own Hollandaise but I’ll try this mock one, just to have a different/quick/savable sauce! Thanks!! Also, I like to use the leftover whites the same day in a super simple/filling/homemade egg drop soup! Just boil boxed or canned chicken broth/stock, add some white pepper and cayenne, a tablespoon of butter and bring to a boil, then add the egg whites and stir with a fork while boiling to cook the egg. It’s delicious, nutritious, quick and filling! Problem solved! :)
Hope this helps!
Thanks for the tip, Anastasia. And Welcome, too!
Omgoodness! This pressure cooked poached egg looks beautiful and inviting! My mother cooked with an old-fashioned pressure cooker. I’ve never had one but lately have been window shopping for one. I LOVE breakfasts, and your poached egg recipe makes me want to go buy an electric pressure cooker right now! Thanks so much for sharing!
Angie, we’ll be here to help you get started when you finally get your pressure cooker. Welcome!
Ok, waiting for my poached eggs in custard cups to depressurize in my IPduo60. On a rack, covered with foil. I did high since its the IP, not stovetop. Put s&p and a piece of cheese on top of each too, a quarter of a slice on each.
Forgot to say did 3 min, then 5 min NR.
A little too runny but im letting them keep sitting under foil now. I do like runny poached and fried eggs too.
Ok, they are perfect for dipping toast into. Very flavorful. Nice. And stay hot so can make as many as will fit and kids can get theirs even 15 min later I bet and theyll be warm.
Did not want to mke toast so just stirred it up n tried dipping crackers in one egg. Quite tasty. Then I thought, why not use a spoon, theyre a little thick becuz of the cheese… stirred and spooned lasted one in and thought…Ive Made A Savory Egg custard (the egg had kept cooking and the yolk was that weird gelled yolk). I think it was 5 min sitting with foil. Wowza!
Yes, it was turning into hard-boiled. Glad to read you enjoyed it anyway.
I know the recipe says to ‘cover’ but I wonder if that means ‘wrap’? so the whole thing is in foil?
Jeana, you can wrap it. Don’t go crazy with the layers, we want the heat but not the steam to get through. Doesn’t have to be hermetic, just decent. : =
Hi all, I’m new to this and am very excited to start trying recipes with my new Breville Fast Slow Pro… Would this work with a scrapped out tomato as a cup? Do you think? Or no?
Absolutely, go for it!
Also, further to my previous comment… if using the recipe as is with a red pepper as a cup, does the amount of water really matter? The recipe says 1 cup. Can I use 2 or 3 or more cups as long as it does not reach the level of the basket/trivet? My cooker says minimum of 1 litre combined liquid/food… I’m worried that 1 cup of liquid and only 1 egg in a pepper might not be enough. Does the water qty really matter? Thx in advance for any answers and tips. Appreciated. Cheers. Adam.
Me, you can use as little as 1 1/2 cups of liquid in your Breville. Don’t miss my pressure cooking school where I use the Fast Slow Pro and specifically address the minimum liquid amount.
P.S. Kudos for reading the manual! ; )