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Home / Recipes /

Home / Recipes /

Eggs Benedict

COSORI ORIGINAL

(120)

14

Ingredients

20

Minutes

4

Servings

air fryer eggs benedict garnished with chives and paprika

equipment used

Pro II Air Fryer

Ingredients

+

4 teaspoons grapeseed oil

+

16 tablespoons water, divided

+

4 large eggs

+

2 tablespoons of whipped salted butter

+

4 English muffins, sliced in half

+

8 slices Canadian bacon

+

1 large egg yolk

+

½ cup clarified butter

+

TABASCO® Original Red Sauce, to taste

+

1 teaspoon Worcestershire sauce

+

1 lemon, juiced

+

Kosher salt, to taste

+

Chives, finely chopped, for garnish

+

1 teaspoon paprika, for garnish




Items Needed:

+

4 ceramic ramekins

+

Heat safe mixing bowl

equipment used

Pro II Air Fryer

Directions

STEP 1

Brush each ramekin with 1 teaspoon of grapeseed oil.

STEP 2

Place 3½ tablespoons of water into each ramekin.

STEP 3

Crack one egg into each ramekin.

STEP 4

Select the Preheat function on the Cosori Air Fryer, adjust temperature to 310°F, then press Start/Pause.

STEP 5

Place the ramekins into the preheated air fryer.

STEP 6

Set temperature to 310°F and time to 10 minutes, then press Start/Pause.

STEP 7

Remove the ramekins when done. 

  • Note: If the egg is not fully cooked, cook for an additional 2 minutes. 

STEP 8

Drain the water out of each ramekin, being careful of the eggs.

STEP 9

Select the Preheat function, adjust temperature to 330°F, and press Start/Pause.

STEP 10

Spread whipped salted butter onto the English muffins, then place them into the preheated air fryer buttered side-up.

STEP 11

Set temperature to 330°F and time to 5 minutes, then press Start/Pause.

STEP 12

Remove the English muffins when done and set aside.

STEP 13

Place the Canadian bacon in the air fryer.

STEP 14

Set temperature to 330°F and time to 5 minutes, then press Start/Pause.

STEP 15

Remove the Canadian bacon when done and set aside.

STEP 16

Create a double boiler by filling a small saucepan full of water, bringing it to a simmer, and placing a heat safe mixing bowl over the top.

STEP 17

Place the egg yolk and 2 tablespoons of water in the mixing bowl to begin the Hollandaise sauce.

STEP 18

Whisk vigorously until the egg yolk is fully combined with the water and the mixture is frothy.

STEP 19

Stream in the clarified butter slowly while whisking.

STEP 20

Continue to whisk until the sauce thickens, about 5 minutes.

STEP 21

Remove the mixing bowl from the double boiler and turn off the heat.

STEP 22

Whisk the egg and butter mixture vigorously until the sauce thickens further and begins to form soft peaks.

STEP 23

Add the Tabasco sauce, Worcestershire sauce, lemon juice, and salt, then whisk until well combined.

STEP 24

Taste the Hollandaise sauce and adjust seasonings to taste. Place the Hollandaise sauce in a warm area to prevent separation.

STEP 25

Assemble the Eggs Benedict by topping an English muffin half with 2 slices of Canadian bacon, a poached egg, and the Hollandaise sauce.

STEP 26

Garnish with chives and paprika.

STEP 27

Serve immediately with leftover English muffins on the side.

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