Libbys Poached Eggs With Dill Sauce Recipes

Steps:

• Poach eggs. Take eggs out and reserve 4 cups poaching water.
• Mix flour in sour cream until smooth.
• Add to reserved poaching water with dill weed.
• Cook until thickened, stirring constantly. Spoon over poached eggs.

Steps:

• Season both sides of the salmon fillets with salt and pepper. Pick out a pan large enough to hold the salmon nice and tight in one layer. Toss the butter into the pan and melt it over medium heat. Add the garlic and ginger and let them sweat out their flavors for 2 minutes, being careful not to let them brown.
• Pour in the wine, water, and the Mutha Sauce. Then toss in the dill, sage, peppercorns, and mustard seeds. Bring the mixture to a gentle boil. Immerse the salmon, skin side down. Bring the liquid back up to a bubbly boil for 30 seconds. Cover the pan loosely with a lid and turn the heat way down low. Simmer for 10 to 15 minutes, til the fish begins to lightly flake. Gently lift the salmon out onto a plate, and keep it warm in a 140° oven.
• Strain out the dill, sage, peppercorns, and mustard seeds, leaving just the poaching liquid in the pan. Turn the heat up to high and bring to a rapid boil. Reduce the liquid for 2 minutes. Make the sauce by whisking the mustard and Mutha Sauce into the poaching liquid. Add the dill and the pepper. Divide the salmon into 4 portions, placing each on a soup plate. Ladle the brothy sauce over each portion and garnish with a sprig of dill. Now enjoy the dancin' flavors of this simple dish.

Steps:

• In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended., Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water., Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water., Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.

Steps:

• In a large pan, add water, wine, lemon juice, mustard seeds, peppercorns, bay leaves and dill, bring to a boil, reduce heat, cover and simmer for 10 minutes.
• Add the fish and return to a simmer, cover and continue to simmer until fish is cooked and flakes easily, approximately 8 minutes.
• For the Sauce: In a pan combine mustard, vinegar, sugar, Worcestershire, dill and sour cream, stir over medium heat until hot, when fish is cooked add the 3 tablespoons of liquid from poached fish. Heat through and serve over fish.
• To serve: Place fish on plate and top with sauce, garnish with dill.

Steps:

• Fill a large saucepan with water; bring to a boil. In a small saucepan, combine vinegar, wine, peppercorns, and shallot. Place over medium-high heat; cook until almost all the liquid is evaporated, about 2 minutes. Add 2 tablespoons water; reduce heat to low.
• Add yolks; whisk until thickened, about 4 minutes. Turn off heat; whisk in the butter until fully incorporated and the sauce thickens, about 3 minutes. Season with salt. Strain sauce into a medium heat-proof bowl; discard solids. Stir in dill. Keep bearnaise warm over very gently simmering water, whisking occasionally.
• Fill a shallow dish with warm water. Reduce heat under saucepan to medium, so water is just simmering. Break one egg at a time into a small heat-proof bowl. Gently tip bowl into water; carefully slide in egg. Repeat until all eggs are in saucepan.
• When first eggs become opaque, begin to remove them with a slotted spoon, in the order in which they were added. This process should take about 3 minutes. Transfer the eggs to the dish of warm water.
• Divide salmon into 8 portions; place each over a half of a toasted crumpet. Using a slotted spoon, remove eggs from warm water; set the spoon, with the egg inside, briefly on a clean cloth to drain. Gently place 1 egg on each crumpet; spoon dill bearnaise over the top. Serve two crumpet halves to each person, and garnish with snipped dill.