Poached eggs seafood neptune
Poached Eggs Seafood Neptune recipe⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
- 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.)
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