Ingredients
- hollandaise sauce
- 3 whole Egg Yolks
- 2 sticks Butter, Melted
- 1 Tablespoon Lemon Juice
- ½ teaspoons Cayenne Pepper
¼ teaspoons Salt
- 8 eggs (duck eggs are excellent)
- 1 to 2 tablespoons vinegar
- 4 English Muffins cut in half (homemade are best)
unsalted butter, for spreading
- 4 tablespoons cream cheese
- 8 spears asparagus, cut in half and steamed until fork tender
- 1/2 lemon, zested
- 1 1/2 cups jumbo lump crabmeat, picked and divided into 8 portions
- 8 slices smoked salmon (cold or hot smoked)
- 8 large shrimp, cooked, completed peeled and deveined
- 8 sprigs dill, about 2- inches long
Directions
- For the hollandaise sauce
- Using a blender, add the 3 whole egg yolks and turn on low. Slowly pour in the butter in a thin stream so the eggs won’t scramble. Once the butter has been added, add lemon juice, salt, and cayenne pepper. Once all ingredients have been combined turn off blender.
- Eggs
- In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
- Meanwhile, butter the English muffins and lightly toast on a cast iron skillet.
- Top each piece muffin the with a smear of cream cheese.
Top each with 2 pieces of asparagus.
- Top the asparagus with a scoop of crabmeat and a piece of smoked salmon.
Place the poached egg on top.
- Top each egg with a shrimp and drizzle with the hollandaise.
- Season with the salt and pepper.
- Garnish with the dill and the lemon zest.