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The Poached Egg in a Bell
Ingredients
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 TurmericRead more: Eggs Papin- Poached Eggs in bell pepper cup! http://www.hippressurecooking.com/eggs-papin-poached-eggs-in-bell-pepper-cup/
Instructions
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 Normal 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.Read more: Eggs Papin- Poached Eggs in bell pepper cup! http://www.hippressurecooking.com/eggs-papin-poached-eggs-in-bell-pepper-cup/