Poached eggs seafood neptune

Poached Eggs Seafood Neptune recipe

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8 eggs
4 English muffins
4 ounces smoked salmon
Fresh dill or capers
Hollandaise Sauce:
2 egg yolks
1 Tablespoon water
Juice of 1/4 lemon
1/2 cup butter
Dill, chili pepper, and/or cayenne pepper for flavor

Start by poaching your eggs. Toast muffins and butter them. Place smoked salmon on the muffins, then top with the eggs. Cover with Hollandaise sauce, place lemon slices on the side, and sprinkle with capers or dill.

Hollandaise Sauce:Mix the yolks, water, and lemon juice; whip for 2 minutes. In a double boiler, melt the butter. Keep warm, not hot. Place the egg mixture on the double boiler and slowly add the warm butter. Whip until it is of a molasses consistency. Add flavoring. Use right away. (Packages of Hollandaise sauce are easy to use if you are in a hurry.)

Serves: 4

Tags: recipe, Poached eggs seafood neptune, cooking, diy