Libbys Poached Eggs With Dill Sauce Recipes

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.

Steps:

• In shallow saucepan, bring 3 cups water and salt to boil.
• Add carrots, celery, onion and bay leaf; cook for 4 minutes or until tender. Using a slotted spoon, transfer vegetables to bowl; set aside.
• Add chicken to pan; bring to simmer.
• Cover and simmer over medium-low heat, turning once, for about 12 minutes or until no longer pink inside.
• Discard bay leaf.
• With slotted spoon, transfer chicken to serving plate and keep warm.
• In small bowl, mix together sour cream, flour, lemon juice, allspice, cloves and pepper.
• Pour 3/4 cup poaching liquid into small saucepan; whisk in sour cream mixture.
• Bring to simmer; cook, stirring, for 3 minutes or until thickened.
• Add pickle and reserved diced vegetables; return to simmer. Stir in all but 2 tsp of the parsley; pour over chicken.
• Sprinkle with remaining parsley.

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:

• Place fish fillets in a baking dish sprayed with Pam.
• In a bowl, mix mayo, lemon, lime and mustard.
• Add in dill and stir well.
• Spread all of the sauce over the fillets.
• Then sprinkle with the Parmesan.
• Bake at 375 for 20 minutes (or until fish is done), then broil for 5 minutes to get top crispy and brown.