Eggs Neptune With Orange Hollandaise Recipe

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Eggs Neptune With Orange Hollandaise Recipe from the Recipes 4U Collection


Eggs Neptune With Orange Hollandaise Recipe

Recipe 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)


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

Recipe 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

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.


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
Review, 11/9/92.

Posted by Stephen Ceideberg; November 1 1992.



Servings: 4




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Eggs Neptune With Orange Hollandaise Recipe from Recipes 4U

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This Eggs Neptune With Orange Hollandaise Recipe is one of our Egg Recipes, which came to us from our own collection and public domain sources. Clearly, as there are more than 50,000 recipes in the cookbook it would be a seriously difficult task to test every single recipe on our web site, so please take care, and double check everything and use common sense. If you spot any thing that looks wrong, let us know.


Eggs Neptune With Orange Hollandaise Recipe

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