---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Eggs Neptune Followup-To: rec.food.cooking Date: 27 Oct 1998 21:14:28 -0700 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: kitsune.swcp.com Eggs Neptune Glynn House Victorian Inn Ashland, New Hampshire 4 English muffins 4 ounces crab meat (snow, king, or lobster meat) 8 eggs fresh dill Hollandaise sauce (see recipe below) 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. Yield: 4 servings. Hollandaise sauce: 2 egg yolks 1 tablespoon warm water juice of 1/4 lemon 1/2 cup butter dash of cayenne pepper 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 the cayenne pepper. -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.