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Eggs Neptune

4 English muffins
4 ounces crab meat (snow, king, or lobster meat)
8 eggs
fresh dill
hollandaise sauce

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.

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