Recipe - Eggs Neptune

4 English muffins
4 ounce Crab meat (snow; king or
lobster meat)
8 Eggs
Fresh dill
Hollandaise Sauce
2 Egg yolks
1 tablespoon Warm water
Juice of One fourth lemon
One half cup Butter
1 ds Cayenne pepper

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 recipeludigest Volume 01 Number 560 by Crane Walden
cranew@foothill.net on Jan 19, 1998