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1 Tablespoon distilled white vinegar
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.