| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
English |
Breakfast a, Eggs |
4 |
Servings |
INGREDIENTS
| 4 |
|
English muffins |
| 4 |
oz |
Crab meat (snow; king or lobster meat) |
| 8 |
|
Eggs |
|
|
Fresh dill -Hollandaise Sauce— |
| 2 |
|
Egg yolks |
| 1 |
tb |
Warm water |
|
|
Juice of 1/4 lemon |
| 1/2 |
c |
Butter |
| 1 |
ds |
Cayenne pepper |
INSTRUCTIONS
Make Hollandaise Sauce: Mix the egg yolks, water and lemon juice and whip
for 2 minutes with a wire whisk. In a double boiler, melt the butter. Put
aside and keep warm, but not hot. Put the egg mixture in a bowl and set on
top of the double boiler. Whip constantly with a wire whisk and add butter
in a steady, very slow stream (otherwise the egg mixture will break). The
sauce is ready when it reaches the consistency of thick molasses. Add
cayenne pepper.
Eggs: Poach eggs, then put in a bowl with ice water (they will keep
overnight in the refrigerator). Toast the muffins. Warm the crab meat in
the microwave oven or by placing in hot water for a few minutes, then
squeezing out the excess water. Place the crab meat on the muffins. Top
with the eggs heated in hot water for 2 minutes, and garnish with the
hollandaise sauce and fresh dill. 4 servings.
Recipe by: Glynn House Victorian Inn, Ashland, NH
Posted to recipelu-digest Volume 01 Number 560 by Crane Walden
<cranew@foothill.net> on Jan 19, 1998
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