Eggs Del Mar

For the shrimp lover this is a yummy dish. This recipe cooks up quickly, so you can be eating a delicious meal in just a few minutes.

  • Prep Time:
  • Yield: 2 Servings
  • 1 tbsp White vinegar
  • 4 Eggs
  • 2 English Muffins split
  • 1 cup bay shrimp cooked
  • 1/2 cup Hollandaise sauce
  • 1 Large ripe tomato sliced
  • 1/2 Avocado sliced
  • Salf and pepper
  • In a deep pot bring 4 inches of water and the vinegar to a boil over high heat. Lower the temperature so the water begins to simmer
  • Crack 2 of the eggs into a small dish. Gently slip the eggs into the simmering water and cook for 3 to 5 minutes. Drain, set aside, and keep warm
  • Repeat the poaching process for the remaining 2 eggs
  • While the eggs are cooking, toast the English muffins
  • Heat the shrimp and the hollandaise sauce. (Be careful not to cook the hollandaise sauce.)
  • For each serving, place a slice of tomato on each English muffin half. Add the shrimp, then the eggs. Add avocado slices on the side and spoon the hollandaise sauce over the top
  • Season with salt and pepper to taste

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