Servings: 4 Eggs Benedict

Hollandaise Sauce: subheading: Hollandaise Sauce:
2 egg yolks 2 egg yolks
1/4 lemon, juiced, or to taste ¼ lemon, juiced, or to taste
1 pinch salt - use very scant ⅛ tsp. 1 pinch salt - use very scant ⅛ tsp.
1 pinch cayenne pepper - use very scant ⅛ tsp. 1 pinch cayenne pepper - use very scant ⅛ tsp.
1/4 cup salted butter, melted ¼ cup salted butter, melted
Poached Eggs: subheading: Poached Eggs:
4 Large eggs 4 Large eggs
1 cup water 1 cup water

Hollandaise Sauce: subheading: Hollandaise Sauce:
Beat egg yolks, lemon juice, salt, and cayenne pepper with immersion blender in a 2 cup Pyrex pitcher or Kitchenaid blender cup until smooth. Slowly stream melted butter into the egg yolk mixture while blending to incorporate.
Heat in microwave for 15 to 20 seconds; whisk.
Poached Eggs: subheading: Poached Eggs:
Place the trivet in the bottom of the Instant Pot liner and pour in 1 cup of water.
Spray each silicone cup with Pam cooking spray or rub with ghee. I rubbed each silicone cup with butter.
Place the silicone cups into the Instant Pot.
Crack each egg and pour it into the prepared cup.
Place the lid on the Instant Pot, twist to lock in place, and turn the knob to the Sealing position.
Push the "Steam" button and adjust the time based on your desired doneness. I did 4 minutes on Steam with QPR, and they were perfect! If they need a little more time, just put lid on for a minute or two.
When the timer beeps, carefully release the pressure and remove the lid.*
Very carefully remove the silicone cups from the liner.
You may need to use a large spoon to break the seal between the egg and the cup.
Serve immediately.

If sauce separates after microwaving, add a splash of water and whisk until combined.  If sauce separates after microwaving, add a splash of water and whisk until combined.
For poached eggs: The steam has condensed on the lid and will drip onto your eggs. Twist the lid to unlock, then tilt to keep the water on the edge of the lid until you can position it over the edge of the liner or move it straight to the sink.  For poached eggs: The steam has condensed on the lid and will drip onto your eggs. Twist the lid to unlock, then tilt to keep the water on the edge of the lid until you can position it over the edge of the liner or move it straight to the sink.