1 tablespoon D'Agostini Chardonnay
1 teaspoon salt
2 tablespoon unsalted butter
1 lb. (500 gr.) Cooked bay shrimp
1 tablespoon finely chopped fresh dill or 1 1/2 teaspoon dry dill
4 English muffins
8 small fresh dill springs or 1 teaspoon finely chopped fresh chives
A refreshing change of pace from classic Eggs Benedict, this recipe features the tiny precooked shrimp, commonly called bay shrimp, sold in fresh seafood sections of the BEL-AIR stores. Choose very fresh eggs for the best results.
In a large sauté' pan, pour in water to depth of 2 inches (5 cm.), and bring to a boil. Add the D'Agostini Chardonnay and salt and reduce the heat to a gentle simmer; there should be only a few bubbles breaking on surface of the water.
Break one egg to small cup or saucer, taking care not to break the yolk. Then, holding to cup or saucer near the surface of the water, gently slide in the egg. Repeat with the other eggs; add only as many as will fit comfortably in the pan. Cook until the whites are firm and yolks look slightly opaque, 3 - 4 minutes. Using a slotted spoon , lift out each egg and, using a small knife, trim off any ragged edges. Transfer to a bowl of warm water to keep warm until ready to serve.
In a small frying pan over low heat, melt the butter. Add the shrimp and dill and sauté', stirring, until warmed though, about one minute.
Meanwhile, split and toast the muffins. Place 2 muffin halves, split sides up on each warmed individual plate. Top each with an equal amount of the shrimp.
Using the slotted spoon, transfer each egg to a folded kitchen towel to drain briefly, then place atop the shrimp. Spoon the warm hollandaise evenly over each egg and garnish with the dill sprigs or chives. Serve at once.
Serves 4. Great with Armagan Champagne!