••••CRAB EGGS BENEDICT!!
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••••ENJOY THE VIDEO!!
••••RECIPE BY CATHY ROMA🍳!
Crab Eggs Benedict
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
Ingredients
- Crab Salad
- ½ lb lump crab meat picked over
- 1 tsp lemon zest
- 1 Tbsp lemon juice
- 1 tsp kosher salt
- ¼ tsp black pepper
- 2 Tbsp plain yogurt
- 1 Tbsp red bell pepper minced
- 2 Tbsp chives minced
- 1 Tbsp parsley minced
- dash of cayenne pepper
- Easy Hollandaise Sauce
- 3 yolks
- 1 tsp kosher salt
- 1 Tbsp lemon juice
- ½ tsp Dijon mustard
- ½ tsp grated lemon zest
- ½ cup butter 1 stick, cut into 1 Tbsp pieces
- 4 eggs
- 2 whole wheat English muffinstoasted
- A couple handfuls of baby arugula tossed with a little olive oil and a squeeze of lemon juice
- 1 Tbsp chives minced, for garnish
Instructions
- Crab Salad: Combine all the ingredients for the crab salad in a bowl and toss together.
- Hollandaise Sauce: Stir together egg yolks, salt, lemon juice, dijon and lemon zest in a small bowl placed over a simmering pot of water over low heat. Whisk until the egg yolk mixture is thick and lightened, 3-4 minutes.
- Whisk in butter, one piece at a time, until all butter is incorporated and sauce is emulsified.
- Poached eggs: Crack two eggs into two small ramekins.
- Fill a medium saucepan with water and bring to a simmer. Add a splash of white vinegar and create a mini whirlpool with a spoon. Pour one egg into the whirlpool as it swirls. Make another whirlpool and pour the other egg into it.
- Allow eggs to cook for exactly three minutes, then remove with a slotted spoon to a paper towel lined plate to drain.
- Repeat with two more eggs.
- To assemble: Top each half of the english muffins with a small handful of arugula and then a scoop of crab salad. Top with a poached egg, a spoon of hollandaise sauce and a sprinkling of chives.
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