Captain’s Eggs Neptune

1 Tbsp. distilled white vinegar
1 tsp. plus 1/8 tsp. salt
8 large EGGS
3 large EGG yolks
¼ cup water
1 ½ tsp. orange zest
1 Tbsp. orange juice
1 Tbsp.
½ cup (1 stick)
2 Tbsp.
pinch lemon juice
cold butter cut into 16 pieces
softened butter
ground red pepper
4 English muffins, split and toasted
8 oz. smoked salmon, sliced into 1 oz pieces
2 Tbsp. chopped dill

1. 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.
2. 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.
3. 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.
4. 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.

This recipe is an excellent source of protein, choline, Vitamin A and Vitamin D and a good source of folate and iron.

Per serving: 1/8 of recipe

Calories: 320

Total fat: 23 g
Saturated fat: 12 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 7 g

Cholesterol: 300 mg
Sodium: 715 mg
Carbohydrates: 14 g
Protein: 15 g
Vitamin A: 234 mcg
Vitamin D: 6 mcg
Folate: 47 mcg
Calcium: 98 mg
Iron: 2 mg
Potassium: 139 mg
Choline: 228 mg