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Filed under: Breakfast, Breakfast - Egg Dishes.
A toasted croissant topped with thin slices of smoked salmon, poached egg, Hollandaise sauce and fresh boiled shrimp, a sprinkle of dill and lightly steamed asparagus spears as an accompaniment. Decorate with a large strawberry
as a colorful garnish.
1 teaspoon salt
8 fresh asparagus stalks
12 medium-sized shrimp, shelled, cleaned and sliced in half 3 tablespoons white distilled vinegar
8 large eggs
4 medium-sized croissants, halved.
8 smoked salmon pieces, thinly sliced
Fresh Dill, snipped
4 medium-sized strawberries, sliced with leaf attached. Hollandaise Sauce.
(See recipe for Hollandaise Sauce)
Using a large frying pan, fill with water and add salt. Bring water to a slight boil. Cut off the thick end of asparagus stalks. Parboil asparagus for about two minutes, remove from pan and set aside. Parboil shrimp until barely cooked, remove from pan and set aside. Add vinegar to the water.
Break each egg into a saucer and slide egg into simmering water. Take care not to break the yolk.
Let eggs poach for three to five minutes. Meanwhile, lightly toast croissants. Remove eggs with a slotted spoon and place in individual bowls. Put asparagus back in water to reheat, then remove. Do the same with the shrimp. When the shrimp begin to curl, remove immediately. (about 20 seconds).
On each breakfast plate, place halved croissants, with one slice of smoked salmon on each half. Arrange poached egg atop each. Decorate with asparagus, two on each side of croissant. Spoon sauce onto each egg. Arrange shrimp halves on top of sauce. Sprinkle snipped dill onto eggs. Garnish with strawberry.
Yield: serves 4
Prep Time: 1/2 hour
Cook Time: 15 minutes
Other recipes by River Lodge B&B:
Eggs Neptune Hollandaise Sauce