Poached Eggs With Shrimp Hollandaise
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6
Servings
Servings
9m PT9M
Prep Time
Prep Time
15m PT15M
Cook Time
Cook Time
24m
Ready In
Ready In
Recipe: #35959
November 13, 2020
Categories: Breakfast, Eggs, North American, Brunch, Vegetarian more
"1930 cookbook mrs Francis f Patterson New Jersey used canned shrimpim using fresh"
Original recipe yields 6 servings
Ingredients
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.
Tags :
Breakfast
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