Description
Fresh crab laid onto a bed of English muffin and fresh spinach, drizzled with savory hollandaise sauce.
Ingredients
- FOR THE HOLLANDAISE SAUCE:
- ½ cups Butter
- 2 whole Egg Yolks
- ¾ teaspoons Lemon Juice
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- 1 pinch Cayenne Pepper
- FOR THE POACHED EGGS:
- 2 whole Eggs
- 2 Tablespoons Vinegar, White
- FOR THE EGGS BENEDICT:
- 2 whole Whole Wheat English Muffins, Toasted
- 1-½ cup Fresh Spinach
- 4 ounces, weight Lump Crab Meat
Preparation
For the sauce:
Melt butter in the microwave (for approximately 1 minute) or in a saucepan over medium-high heat. Combine egg yolks, lemon juice, kosher salt and cayenne pepper, if desired, in a blender or using immersion blender in deep bowl. Blend on high until mixture turns light yellow in color, approximately 30–60 seconds.
With the blender running on high, very slowly drizzle the hot, melted butter into the egg yolk mixture. The mixture will start to thicken and will splash up against the sides of the blender as the emulsion forms.
Continue to add the butter until fully incorporated. Season with kosher salt as needed.
For the poached eggs:
Heat a large deep skillet with water until it starts to simmer. Add in vinegar to the water. This will help stop the egg whites from fraying as the eggs poach. In two separate dishes, crack each egg and make sure that the yolks have not broken. Gently place each egg into the simmering water, folding the whites of the eggs back over the yolk, gently with a spoon. Let sit in simmering water until whites are set and yolk just begins to thicken, approximately 3-4 minutes.
For the final Eggs Benedict assembly:
Toast English muffins. Top with fresh spinach. Heat up crab meat and place on top of spinach. With a slotted spoon, remove eggs from the water and lay over the crab. Top with hollandaise sauce. Serve immediately.
