| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
English |
|
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Smoked salmon; very thinly sliced |
| 4 |
|
Eggs |
| 1 |
tb |
Vinegar |
| 2 |
|
Whole English muffins; halved |
|
|
Butter to lightly coat muffins |
| 8 |
tb |
Unsalted butter |
| 2 |
ts |
Lime juice |
| 1 |
ts |
White vinegar |
| 3 |
|
Egg yolks; room temperature |
|
|
Salt and white pepper to taste |
INSTRUCTIONS
SAUCE
1) Lightly toast and butter English muffins and hold warm. 2) Prepare sauce
by; melting the butter and hold to the side. In a medium sauce pan over
medium/low heat whisk together lime juice, vinegar, egg yolks until it
begins to thicken, gradually add butter while constantly whisking. Continue
until thick. Season with salt and pepper and hold warm. 3) Bring a large
sauce pan of water to a boil, add 1 tablespoon of vinegar to the water.
Reduce heat so that the water is at a soft boil. Have eggs broken ahead of
time. gently roll eggs into the water. Stir th water around the eggs to
keep the shape. coo k for 3-4 minutes. Remove with a slotted spoon. 4)
Place 1/4 of the thinly sliced salmon on each the muffin, top with an egg,
then cover with sauce. 5) Serve immediately.
Suggested Wine: Champagne Mimosas with a splash of cranberry juice
NOTES : Try adding 1/4 -1/2 teaspoon fresh chopped dill, or for a kick add
chili powder or cayenne pepper to the sauce just before topping the eggs.
The sauce is best prepared with a double boiler method to avoid over
cooking or scorching.
Recipe by: Red Lobster
Posted to recipelu-digest by "Valerie Whittle" <catspaw@inetnow.net> on Feb
7, 1998
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