Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Eggs Savannah Style




Source of Recipe


Life 11, Atlanta, GA


Recipe Introduction


Stone Mountain Park


List of Ingredients




2 toasted english muffins
2 poached eggs
3 oz. Lump crabmeat
2 asparagus spears
4oz. Champagne hollandaise sauce
12oz. Clarified butter
2tsp. Lemon juice
6 egg yolks
4oz. Champagne
salt and pepper to taste

Recipe



Poached Egg Preparation-
1. Place English muffin on a warm plate, add 1 1/2 oz. of lump crabmeat on each of the English muffins, then place the poached egg on top of the crabmeat. Ladle 2 oz. of Hollandaise sauce on each of the poached eggs and top with asparagus spears.

Hollandaise Sauce Preparation:
1. In a stainless steel bowl add egg yolks, whip over simmering water until the yolks triple in volume. Gradually add the warm clarified butter, whipping constantly.
2. Add lemon juice and adjust the seasoning to taste with salt and pepper.
3. Slowly add champagne. Strain through a cheese cloth if necessary, to remove any pieces of cooked egg.

Servings: 2