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Anne's Poached Eggs Recipe

Serves 4


    Orange Hollandaise Sauce:
  • 1 egg
  • 2 tbsp lemon juice
  • 1 tsp orange rind, grated
  • 1/2 cup butter, melted
  • 8 large eggs
  • 4 slices rich egg bread or brioche, toasted
  • 3 ounces cream cheese, soft
  • 3 ounces sliced smoked salmon or lox Garnish:
  • Orange slices
  • Fresh mint or parsley sprigs


Sauce: 1. In a large metal bowl, whisk together egg, lemon juice and orange rind over a pan of boiling water for 1 minute.
2. Gradually whisk in butter until sauce is smooth and well blended.
3. It will be rather thin while warm, but will thicken as it cools slightly.
Eggs: 4. Crack eggs into shallow pan of boiling water.
5. Poach until done to your liking.
6. Meanwhile, toast the bread; spread with cream cheese and top with the salmon. Place on plate.
7. Top with 2 eggs per serving.
8. Spoon sauce over.
9. Serve with oranges and mint or parsley.


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Main Ingredient:Egg
Preparation Method:Boiling

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