Eggs Neptune with Orange Hollandaise
Submitted by Woolsey
Eggs Neptune: poached eggs and sauteed crab meat on toasted English muffins, draped in a blender orange hollandaise with fresh citrus zest. Eggs Benedict’s elegant cousin.
YIELD
4 servingsPREP
25 minCOOK
20 minREADY
40 minEggs Neptune is Eggs Benedict dressed up for a special occasion. Sauteed crab meat replaces the Canadian bacon, and the hollandaise gets brightened with fresh orange juice, orange zest, and lemon zest, turning a rich brunch classic into something citrusy and lighter on the palate.
The orange hollandaise is made entirely in a blender or food processor. Egg yolks, citrus juice and zest, dry mustard, and cayenne get blended smooth, then melted butter streams in slowly while the machine runs. The result is a thick, velvety sauce that tastes like you spent years in culinary school but takes about 5 minutes.
The vinegar in the poaching water is a key detail. It helps the egg whites set quickly around the yolk, giving you a compact, tidy poached egg instead of a wispy, ragged mess.
Chef Tips
- Slip each egg into the water from a small bowl held just above the surface. Cracking directly into the water from height breaks the yolk.
- Keep the water at a gentle simmer, not a rolling boil. Turbulent water shreds the whites and gives you ugly eggs.
- Pour the melted butter into the blender in a very slow, thin stream. Too fast and the sauce breaks into a greasy, separated mess.
- Keep the finished hollandaise in a bowl set over warm (not hot) water. Too much heat will scramble the egg yolks in the sauce.
Variations
- Use lobster meat instead of crab for an even more luxurious Neptune.
- Swap the orange hollandaise for a classic lemon hollandaise if you prefer a sharper, more traditional flavor.
- Add a few leaves of fresh spinach under the crab for a Florentine-Neptune hybrid.
Ingredients
Directions
Prepare the Hollandaise sauce, and keep it warm.
Mix the water with the vinegar (which 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 bowl; then, holding the bowl very near the surface of the water, gently slip in the egg.
Add more eggs to the pan, taking care not to crowd them.
Continue simmering until whites are firmly set and yolks are covered with slightly opaque film, about 3 minutes.
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 eggs are poaching, melt half the butter in large skillet over moderate to low heat, and sauté the crab meat until 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 pour enough 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.
ORANGE HOLLANDAISE SAUCE: In a small saucepan, melt butter over low heat until it’s all liquid.
Place remaining ingredients in a food processor or blender and process until smoothly blended.
With the machine running, pour in the melted butter in a slow, steady stream until it is completely mixed in and the sauce is thick.
Transfer sauce to small metal or glass bowl, and set it inside a larger bowl or can of hot water to keep it warm.
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