Categories: Eggs, Ceideburg 2 
      Yield: 4 servings 
  
      1 qt Water 
      1 tb Vinegar 
      1 ts Salt 
      8    Fresh eggs 
      4 tb (1/2 stick) unsalted 
           -butter, softened 
  1 1/2 c  Cooked crab meat,  fresh or 
           -canned 
      4    English muffins 
           Paprika (optional) 
      4    Thin slices orange, cut In 
           -half (optional) 
 
--------------------------ORANGE HOLLANDAISE SAUCE-------------------------- 
    1/2 lb (2 sticks) unsalted butter, 
           -cut into pieces 
      4    Egg yolks 
      1 tb Orange juice 
      1 ts Grated orange zest 
    1/2 ts Grated lemon zest 
    1/2 ts Salt 
    1/4 ts Dry mustard 
    1/8 ts Cayenne pepper 
  
  Prepare the Hollandaise sauce, and keep it warm.  Mix the water with 
  the vinegar (which will help the egg whites set quickly) and put it 
  with the salt in a wide, shallow saucepan.  Bring water to boil, then 
  reduce heat to gentle simmer.  One at a time, break each egg into a 
  separate small dish or bowl; then, holding the bowl very near the 
  surface of the water, gently slip in the egg.  Add more eggs to the 
  pan, taking care not to crowd them. 
   
  Continue simmering until whites are firmly set and yolks are covered 
  with slightly opaque film, about 3 minutes.  Then use a slotted spoon 
  carefully to remove each egg to a folded kitchen towel to drain. 
  With small kitchen knife, carefully trim any ragged edges from whites. 
   
  While the eggs are poaching, melt half the butter in large skillet 
  over moderate to low heat, and saute the crab meat until heated 
  through. 
   
  Split and toast the English muffins and spread their cut sides with 
  remaining butter.  Place two muffin halves on each serving plate. 
  Top each half with some crab meat and then a poached egg.  Spoon or 
  pour enough Hollandaise over each egg to cover it and spread down the 
  side of the muffin onto the plate.  If you wish, garnish with a 
  dusting of paprika and half an orange slice. 
   
  Makes 4 servings. 
   
  ORANGE HOLLANDAISE SAUCE: 
   
  In a small saucepan, melt butter over low heat until it's all liquid. 
  place remaining ingredients in a food processor or blender and 
  process until smoothly blended.  With the machine running, pour in 
  the melted butter in a slow, steady stream until it is completely 
  mixed in and the sauce is thick. transfer sauce to small metal or 
  glass bowl, and set it inside a larger bowl or 1)an of hot water to 
  keep it warm. 
   
  Makes about 1 1/4 cups. 
   
  "Breakfast & Brunch Book" (HPBooks, $19.95), from the Hayward Daily 
  Review, 11/9/92. 
   
  Posted by Stephen Ceideberg; November 1 1992.