Eggs Benedict


  1. Brush each ramekin with 1 teaspoon of grapeseed oil. 
  2. Place 3½ tablespoons of water into each ramekin. 
  3. Crack one egg into each ramekin. 
  4. Select the Preheat function on the Cosori Air Fryer, adjust temperature to 310°F, then press Start/Pause. 
  5. Place the ramekins into the preheated air fryer. 
  6. Set temperature to 310°F and time to 10 minutes, then press Start/Pause. 
  7. Remove the ramekins when done. Note: If the egg is not fully cooked, cook for an additional 2 minutes. 
  8. Drain the water out of each ramekin, being careful of the eggs. 
  9. Select the Preheat function, adjust temperature to 330°F, and press Start/Pause. 
  10. Spread whipped salted butter onto the English muffins, then place them into the preheated air fryer buttered side-up. 
  11. Set temperature to 330°F and time to 5 minutes, then press Start/Pause. 
  12. Remove the English muffins when done and set aside.  
  13. Place the Canadian bacon in the air fryer. 
  14. Set temperature to 330°F and time to 5 minutes, then press Start/Pause. 
  15. Remove the Canadian bacon when done and set aside. 
  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. 
  17. Place the egg yolk and 2 tablespoons of water in the mixing bowl to begin the Hollandaise sauce. 
  18. Whisk vigorously until the egg yolk is fully combined with the water and the mixture is frothy.  
  19. Stream in the clarified butter slowly while whisking. 
  20. Continue to whisk until the sauce thickens, about 5 minutes. 
  21. Remove the mixing bowl from the double boiler and turn off the heat. 
  22. Whisk the egg and butter mixture vigorously until the sauce thickens further and begins to form soft peaks. 
  23. Add the Tabasco sauce, Worcestershire sauce, lemon juice, and salt, then whisk until well combined. 
  24. Taste the Hollandaise sauce and adjust seasonings to taste. Place the Hollandaise sauce in a warm area to prevent separation. 
  25. Assemble the Eggs Benedict by topping an English muffin half with 2 slices of Canadian bacon, a poached egg, and the Hollandaise sauce.  
  26. Garnish with chives and paprika. 
  27. Serve immediately with leftover English muffins on the side.