1 ½ cups shelled, cooked small shrimp2 whole English muffins
4 whole eggs
1 teaspoon vinegar
1 stick butter
2 egg yolks
¼ teaspoon salt
Poach the four eggs. Poaching involves bringing water to an almost-boil in a skillet then adding a teaspoon of vinegar before gently adding each egg. Have each egg already cracked into a cup or small bowl and ease it into the water. With a spoon gather the whites around each egg yolk, cut off the heat, cover and let cook 4-5 minutes. Remove with a slotted spoon to a plate to drain off excess water.
Meanwhile toast the 2 muffins.
AND meanwhile make the Hollandaise sauce.
Gently melt the butter in a small pot so as not to sizzle or burn.
In a blender blend the two yolks and salt on a low speed.
Have the juice of half a lemon squeezed and ready.
Pour the melted butter into the blender while on low speed.
Immediately add the lemon juice.
Blend thoroughly for a minute and let set up a little.
Divide the shrimps into four equal servings.
Top ½ a muffin with almost all of its share of shrimp. Top with an egg, then the remaining share of its shrimp and drizzle with a share of the Hollandaise sauce.
Makes 4, serves 2