Sunday, March 6, 2011

Crab Eggs Benedict

Yes..that's ham, not crab, in the photo. The recipe was from a seafood focus in a magazine, and crab would be a rich and delicious alternative, but what I had on hand today was the traditional ham. :)'s the hollandaise that really makes eggs benedict 'eggs benedict'!

6 egg yolks
1/4 C lemon juice
2 Tbls Dijon mustard
1 C melted butter
1½ tsp salt
1/8 tsp pepper
1/8 tsp cayenne
6 English muffins
3 C crab
12 eggs

Preheat oven to 450°

Make hollandaise sauce: Put egg yolks, lemon juice and mustard in a double boiler over simmering hot water. Whisk to blend. Continue whisking constantly while adding butter in a slow steady stream. Cook sauce until it reaches 140°, then adjust heat to maintain temperature. Add salt, pepper and cayenne and continue whisking until smooth and thick (about 3 minutes).

Toast English muffins. Top with crab meat, dividing evenly.

Poach eggs: Bring 1" water to boil in a 12 inch skillet. Lower heat so that small bubbles form on bottom of pan and break to surface only occasionally. Crack eggs into water one at a time, holding shells close to the water's surface and letting eggs slide out gently. Poach eggs in two batches to keep them from crowding, 3-4 minutes for soft-cooked eggs. Lift eggs out with a slotted spoon, patting dry with a paper towel. Put one egg on each crab-topped muffin half. (You can simply fry the eggs if you'd rather...)

Top each egg with 2 - 3 tablespoons hollandaise.

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