Poached Eggs With Shrimp Hollandaise

6
Servings
9m
Prep Time
15m
Cook Time
24m
Ready In

Recipe: #35959

November 13, 2020



"1930 cookbook mrs Francis f Patterson New Jersey used canned shrimpim using fresh"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (230.5 g)
  • Calories 379.1
  • Total Fat - 18.1 g
  • Saturated Fat - 9.2 g
  • Cholesterol - 255.7 mg
  • Sodium - 713.5 mg
  • Total Carbohydrate - 43.4 g
  • Dietary Fiber - 1.6 g
  • Sugars - 10.4 g
  • Protein - 15.8 g
  • Calcium - 104.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 19.1 mg
  • Thiamin - 0.2 mg

Step 1

Poach eggs

Step 2

Fry tomatoes in 2 tablespoons butter until softened

Step 3

Butter toast

Step 4

To hollandaise sauce

Step 5

Add cut up shrimp and parsley

Step 6

Put tomatoes on toast

Step 7

Top with egg

Step 8

Season to taste

Step 9

Pour sauce over egg

Step 10

Sprinkle with paprika

Tips & Variations


No special items needed.