BBS: TELESC.NET.BR
Assunto: 5/29 Egg Month 3
De: Ben Collver
Data: Fri, 29 May 2026 09:29:30 -0400
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* Exported from MasterCook *
Eggs Neptune With Orange Hollandaise
Recipe By : Breakfast & Brunch Book, Nov 9, 1992
Serving Size : 4 Preparation Time :0:00
Categories : Eggs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt Water
1 tb Vinegar
1 ts Salt
8 Fresh eggs
4 tb Unsalted butter -- softened
1 1/2 c Cooked crab meat --
- fresh or canned
4 English muffins
Paprika (optional)
4 sl Orange --
- thin, cut in half (optional)
Orange Hollandaise Sauce:
1 c Unsalted butter --
- cut into pieces
4 Egg yolks
1 tb Orange juice
1 ts Orange zest -- grated
1/2 ts Lemon zest -- grated
1/2 ts Salt
1/4 ts Dry mustard
1/8 ts Cayenne pepper
Prepare the Hollandaise sauce, and keep it warm. Mix the water with
the vinegar (which will help the egg whites set quickly) and put it
with the salt in a wide, shallow saucepan. Bring water to boil,
then reduce heat to gentle simmer. One at a time, break each egg
into a separate small dish or bowl; then, holding the bowl very
near the surface of the water, gently slip in the egg. Add more
eggs to the pan, taking care not to crowd them.
Continue simmering until whites are firmly set and yolks are
covered with slightly opaque film, about 3 minutes. Then use a
slotted spoon carefully to remove each egg to a folded kitchen
towel to drain. With small kitchen knife, carefully trim any ragged
edges from whites.
While the eggs are poaching, melt half the butter in large skillet
over moderate to low heat, and saute the crab meat until heated
through.
Split and toast the English muffins and spread their cut sides with
remaining butter. Place two muffin halves on each serving plate.
Top each half with some crab meat and then a poached egg. Spoon or
pour enough Hollandaise over each egg to cover it and spread down
the side of the muffin onto the plate. If you wish, garnish with a
dusting of paprika and half an orange slice.
Yield: 4 Servings
Orange Hollandaise Sauce:
In a small saucepan, melt butter over low heat until it's all
liquid. place remaining ingredients in a food processor or blender
and process until smoothly blended. With the machine running, pour
in the melted butter in a slow, steady stream until it is
completely mixed in and the sauce is thick. transfer sauce to small
metal or glass bowl, and set it inside a larger bowl or pan of hot
water to keep it warm.
Yield: 1-1/4 Cups
Posted by: Stephen Ceideberg, Nov 1992
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