Poached Eggs Seafood Neptune recipe

4.6202

Ingredients

8 eggs

4 English muffins

4 ounces smoked salmon

Lemon

Fresh dill or capers

Butter

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