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Ingredientes
- 1 quart Water
- 1 Tbsp. Vinegar
- 1 tsp Salt
- 8 x Fresh Large eggs
- 4 Tbsp. (1/2 stick) unsalted butter, softened
- 1 1/2 c. Cooked crab meat, fresh or possibly canned
- 4 x English muffins Paprika (optional)
- 4 x Thin slices orange, cut In half (optional)
- 1/2 lb (2 sticks) unsalted butter, cut into pcs
- 4 x 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
Direcciones
- Prepare the Hollandaise sauce, and keep it hot. Mix the water with the vinegar (that 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 possibly bowl; then, holding the bowl very near the surface of the water, gently slip in the egg. Add in more Large eggs to the pan, taking care not to crowd them.
- Continue simmering till whites are firmly set and yolks are covered with slightly opaque film, about 3 min. 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 Large eggs are poaching, heat half the butter in large skillet over moderate to low heat, and saute/fry the crab meat till 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 possibly pour sufficient 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, heat butter over low heat till it's all liquid.
- place remaining ingredients in a food processor or possibly blender and process till smoothly blended. With the machine running, pour in the melted butter in a slow, steady stream till it is completely mixed in and the sauce is thick. transfer sauce to small metal or possibly glass bowl, and set it inside a larger bowl or possibly 1)an of warm water to keep it hot.
- Makes about 1 1/4 c..
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 563g | |
| Recipe makes 4 servings | |
| Calories 748 | |
| Calories from Fat 601 | 80% |
| Total Fat 68.07g | 85% |
| Saturated Fat 39.63g | 159% |
| Trans Fat 0.0g | |
| Cholesterol 614mg | 205% |
| Sodium 1200mg | 50% |
| Potassium 525mg | 15% |
| Total Carbs 12.65g | 3% |
| Dietary Fiber 2.4g | 8% |
| Sugars 10.12g | 7% |
| Protein 24.35g | 39% |
