Eggs neptune with orange hollandaise

 
                    EGGS NEPTUNE WITH ORANGE HOLLANDAISE
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       qt           Water
    1       tb           Vinegar
    1       t            Salt
    8                    Fresh eggs
    4       tb           (1/2 stick) unsalted
                         -butter, softened
    1 1/2   c            Cooked crab meat,  fresh or
                         -canned
    4                    English muffins
                         Paprika (optional)
    4                    Thin slices orange, cut In
                         -half (optional)
                         -----ORANGE HOLLANDAISE SAUCE-----
      1/2   lb           (2 sticks) unsalted butter,
                         -cut into pieces
    4                    Egg yolks
    1       tb           Orange juice
    1       t            Grated orange zest
      1/2   ts           Grated lemon zest
      1/2   ts           Salt
      1/4   ts           Dry mustard
      1/8   ts           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
   through.
   
   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 warm.
   
   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.
  
 
 
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