Eggs Neptune
Categories: Breakfast a | EggsServes: 4 Servings
Ingredients:
- 4 English muffins
- 4 oz Crab meat (snow; king or
- -lobster meat)
- 8 Eggs
- Fresh dill
- ---Hollandaise Sauce---
- 2 Egg yolks
- 1 tb Warm water
- Juice of 1/4 lemon
- 1/2 c Butter
- 1 ds Cayenne pepper
Instructions:
Make Hollandaise Sauce: Mix the egg yolks, water and lemon juice and whip
for 2 minutes with a wire whisk. In a double boiler, melt the butter. Put
aside and keep warm, but not hot. Put the egg mixture in a bowl and set on
top of the double boiler. Whip constantly with a wire whisk and add butter
in a steady, very slow stream (otherwise the egg mixture will break). The
sauce is ready when it reaches the consistency of thick molasses. Add
cayenne pepper.
Eggs: Poach eggs, then put in a bowl with ice water (they will keep
overnight in the refrigerator). Toast the muffins. Warm the crab meat in
the microwave oven or by placing in hot water for a few minutes, then
squeezing out the excess water. Place the crab meat on the muffins. Top
with the eggs heated in hot water for 2 minutes, and garnish with the
hollandaise sauce and fresh dill. 4 servings.
Recipe by: Glynn House Victorian Inn, Ashland, NH
Posted to recipelu-digest Volume 01 Number 560 by Crane Walden
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