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- Heat 2-3 inches of water, vinegar and 1 teaspoon salt in large saucepan to boiling. Adjust heat to keep liquid simmering. Break eggs, one at a time, into small bowl. Hold dish close to surface of pan and slip egg into water.
- Cook eggs until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Do not stir. Lift eggs from water with slotted spoon; drain well on platter lined with paper towels. Keep warm.
- Whisk egg yolks, water, Mangosteen juice and lemon juice in a small saucepan until blended. Cook over low heat whisking constantly, until mixture is foamy and small bubbles appear. Whisk in the butter slices, one piece at a time, until butter is melted and sauce is thickened. Remove pan from heat immediately.
- Spread muffin halves with remaining butter. Arrange muffin halves on plates and top with salmon. Place an egg over salmon, top with sauce and sprinkle with dill.