Eggs Neptune With Orange Hollandaise

Ingredients

1 qt water 1 tbsp vinegar 1 tsp salt 8 fresh eggs 4 tbsp (1/2 stick) unsalted butter, soften, ed 1 1/2 cup cooked crab meat, fresh or canned 4 english muffins 1 paprika (optional) 4 thin slices orange, cut in half (op, tional) ORANGE HOLLANDAISE SAUCE 1/2 lb (2 sticks) unsalted butter, cut int, o pieces 4 egg yolks 1 tbsp orange juice 1 tsp grated orange zest 1/2 tsp grated lemon zest 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp cayenne pepper

Advertisements

Preparation
 
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.

Makes 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 1)an of hot water to keep it
warm.

Makes about 1 1/4 cups.

"Breakfast & Brunch Book" (HPBooks, $19.95), from the Hayward Daily
Review, 11/9/92.

Posted by Stephen Ceideberg; November 1 1992.

 

 
Servings: 4

 

Eggs On Hand
HARD COOKED EGGS: 25 minutes If desired, pricke large end of egg with a pin to prevent them from cracking. Place eggs in a single layer in a large deep saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs. Cover saucepan and bring to a (Upload by user)

Eggs Pickled
Blend the Dijon and dry mustard with a little vinegar, if needed, in a saucepan. Add the remaining vinegar and all of the remaining ingredients, except the eggs and sliced onions. Cover and simmer for 10 minutes. Allow to cool, and then pour over the onions and eggs. Refrige (Upload by user)

Eggs Sardou
2 TB flour 1 ts salt 1 lemon half 2 artichokes, trimmed of : leaves and stems 1 TB olive oil 1/4 c chopped onion 1 TB chopped garlic 6 c fresh spinach leaves, : stemmed and rinsed 1 c homemade or prepared : bJchamel (cream) sauce 1/2 (Upload by user)

Eggs Sofrito
In a 10 " skillet combine the UNDRAINED tomatoes,onion, garlic,bay leaf and pepper.Bring to boiling.Boil,uncovered, 8 to 10 minutes or until most of the liquid is evaporated and onion is tender.Discard bay leaf.Stir peas into tomato mixture.Break eggs into tomato mixtur (Upload by user)

Eggsclusive Sandwiches
Combine eggs, celery, pimiento, salt, pepper, and parsley, if desired; add mayonnaise, and stir well. Spread egg mixture on 4 slices of toast; top each with another slice of toast. Arrange tomato slices, bacon, and lettuce on top of toast. Top with remaining toast. Cut each (Upload by user)

Ella s French Toast With Orange Triple Sec
Beat eggs in a large bowl with the cream, orange zest and juice, Triple Sec, vanilla and nutmeg. Soak bread slices in the batter for 15 minutes. Melt the butter in 1 or 2 large saute pans, or on a griddle. Regulate the heat so butter doesn t burn. Saute bread slowly in (Upload by user)

Estelle Harris s Cobb Salad
: washed/torn 1 1 cucumber peeled/diced 1 2 carrots peeled/grated 1 4 hard boiled eggs diced 1 2 tomatoes diced 1 c broccoli florets 3/4 lb cooked turkey breast meat : diced 12 oz jar oil packed artichoke : hearts diced 8 sl b (Upload by user)

Foamy Omelet
Beat yolks of eggs;add seasonings and milk.Beat whites until stiff, but not dry.Place skillet on large burner,add butter,set to medium high heat.Just as soon as butter is melted,lower to low heat.Have bottom and sides of skillet well greased.Fold the stiffly beaten egg white (Upload by user)

Fresh Water Chestnut Omelet
Use a knife to peel dark skin off fresh water chestnuts. If using canned water chestnuts, rinse and drain. Slice into rounds. Place water chestnuts in a bowl. Add eggs and salt. Mix well with a fork, 1 to 2 minutes. Place a wok on its stand over high heat for 1 minute. Add o (Upload by user)

Good Cookies
1. Mix together. Let stand awhile. 2. Make into balls, flatten with glass. Bake at 180 =F8C for 10 minutes. Difficulty : very easy. Precision : measure ingredients. ~ Recipe By : Sheryl Price [email protected] (Upload by user)

Grand Marnier Souffle Negresco
1. In a large bowl, combine the egg yolks and half the sugar; beat until very thick and light in color. 2. In a medium bowl, whip the cream until it holds in soft peaks. Set aside. 3. In another medium bowl, beat the egg whites with the lemon juice until foamy. Gradu (Upload by user)
TAG: molds, souffle, marnier, grand, ,

Grandma Sterling s Pickled Eggs
Wash and boil 6 fresh beets. After cooking the skins will slip off easily. Cut beets into 1/4 or 1/8 s. Reserve 1/2 cup of the liquid the beets were cooked in. Hard boil as many eggs as desired...warning they go fast, so a dozen won t last long, two dozen is better...de (Upload by user)
TAG: beets, ,

Ham Brunch Casserole
Grease a 9x13 inch pan. remove the crusts from the bread and cut into 1/2 inch strips. Line the bottom of the pan with half of the bread slices. Scatter the ham cubes over the bread and top with the cheeses. Top with the remaining bread. In a large bowl combine the eggs, mi (Upload by user)
TAG: bread, casserole, ,

Ham Souffle
Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans.Mix flour and mustard.Sprinkle over layer.Repeat until all is used.Pour a little melted butter over top.Beat eggs and milk together. Pour over mixture in pan.Sprinkle with salt and pepper.Refrigerate ove (Upload by user)

Hard Boiled Eggs
************** LET S COOK IT RIGHT IN THE SHELL ****************** *********** COLD WATER METHOD PERFECT EVERY TIME *********** 1. Place eggs in saucepan and cover to depth of about 1 inch with cold water. Use small pan for 1 to 4 eggs. 2. Bring to boiling point, cove (Upload by user)
TAG: water, minutes, large, cooking, medium, allow, small, ,

Herbed Biscuit Egg Bake
1. To make biscuit crust: Into bowl, sift flour, baking powder, and salt. Add the garlic powder, lemon pepper, thyme, and rosemary. With pastry blender or 2 knives, used scissor fashion, cut in shortening until mixture is like coarse corn meal. Make well in center; pour in (Upload by user)
TAG: crust, biscuit, dough, powder, ,