Eggs Neptune With Orange Hollandaise Recipe
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
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
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
Makes about 1 1/4 cups.
"Breakfast & Brunch Book" (HPBooks, $19.95), from the Hayward Daily
Posted by Stephen Ceideberg; November 1 1992.
to Egg Recipes
Food Tips of the Week
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Some lower carbohydrate diet guidlines:
* Eat regular meals
Most low carb recipes are, you won't be surpised to learn, low in carbohydrates. Your body needs energy, and carbs are a highly efficient source of energy. A lower carbohydrate diet requires more care in monitoring you energy intake, as the energy provided by fat or protein is less efficient.
* Food labels can be misleading
Watch out for food packaging that boasts to be 'low carb' - check the nutritional information on the back of the package. Many are only a little decreased and in some instances still greater than a competitors usual brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are the same.
Foods rich in lycopene
(includes guava, red bell peppers & tomato puree)
The phytochemical lycopene is a non-synthetic coloring agent and one of the phytochemical group known as 'carotenids'. It is the reason for the red hue of many food types.
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Lycoprene's most interesting advantage is that it works as an antioxidant and seems to be of use in the battle to lower the risk of cancer.
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Eggs Neptune With Orange Hollandaise Recipe from Recipes 4U
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