Crab Eggs Benedict
ready in: under 30 minutes
recipe id: 82364
cook method: stovetop
2 English muffins, split
3/4 pound king crab leg, defrosted if frozen, shelled, and gently warmed in microwave
4 large eggs, very fresh
Old Bay seasoning
Blender Hollandaise Sauce
3 egg yolks
1/2 teaspoon salt
1 dash cayenne pepper
1 tablespoon heavy cream
1 cup unsalted butter, melted
1 tablespoon lemon juice or white wine vinegar
Begin by heating a pan with about 2 inches of water. When the water comes to a boil, lower it to a simmer. Crack an egg into a bowl and then using the handle of a wooden spoon, create a whirlpool and gently slide the egg in. You want the white of the egg to wrap around the yolk. Continue with the other eggs. Poach in gently simmering water for 3-5 minutes. You want the whites set and the yolks runny.
Meanwhile, toast the English muffins. When the eggs are done, take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire.
Put some crab meat on top of each half of the English muffins. Top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of old bay seasoning and serve.
For Hollandaise: Place egg yolks, salt, pepper and cream in blender, blend for a few seconds at high speed until you have a smooth frothy mixture.
While blender is running begin adding hot butter in a thin, steady stream. As you add butter, the sauce should thicken. When half the butter has been added, add lemon juice or vinegar. Continue blending until all butter is used.
nutritionNutritional data has not been calculated yet.
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