Ingredients
large EGGS |
8
|
large EGG yolks |
3
|
distilled white vinegar |
1 Tbsp.
|
salt |
1 tsp. plus 1/8 tsp.
|
water |
1/4 cup
|
orange zest |
1 1/2 tsp.
|
orange juice |
1 Tbsp.
|
lemon juice |
1 Tbsp.
|
cold butter cut into 16 pieces |
1/2 cup (1 stick)
|
softened butter |
2 Tbsp.
|
ground red pepper |
pinch
|
English muffins, split and toasted |
4
|
smoked salmon, sliced into 1 oz. pieces |
8 oz.
|
chopped dill |
2 Tbsp.
|
Directions
- HEAT 2 to 3 inches of water, vinegar, and 1 teaspoon salt in large saucepan or deep skillet to boiling. ADJUST heat to keep liquid simmering gently. BREAK eggs, one at a time, into small bowl. HOLD dish close to surface of pan and SLIP egg into water.
- COOK eggs until whites are completely set and yolks begin to thicken but are not hard, 3 to 5 minutes. Do not stir. LIFT eggs from water with slotted spoon; DRAIN well on platter lined with paper towels. KEEP warm.
- WHISK egg yolks, water, orange juice, and lemon juice in a small saucepan until blended. COOK over low heat, whisking constantly, until mixture is foamy and small bubbles appear alongside of pan. WHISK in cut-up butter, one piece at a time, until butter is melted and sauce is thickened. REMOVE pan from heat immediately. WHISK in orange zest, remaining 1/8 teaspoon salt, and red pepper.
- SPREAD muffin halves with remaining 2 tablespoons softened butter. ARRANGE muffin halves on plates and TOP with salmon. PLACE one egg over salmon, TOP with sauce, and SPRINKLE with dill.
Insider Tips
- This recipe is an excellent source of choline, vitamin D, protein, and vitamin A, and a good source of folate.
Nutritional Info
Per Serving: 1/8 of Recipe
Calories |
308
|
Total fat |
21 g
|
Saturated fat |
11 g
|
Polyunsaturated fat |
2 g
|
Monounsaturated fat |
7 g
|
Cholesterol |
296 mg
|
Sodium |
692 mg
|
Carbohydrates |
14 g
|
Fiber |
0 g
|
Sugar |
0 g
|
Protein |
15 g
|
Vitamin A |
222 mcg
|
Vitamin D |
6 mcg
|
Folate |
46 mcg
|
Choline |
228 mg
|
Calcium |
96 mg
|
Iron |
2 mg
|
Potassium |
137 mg
|