Crab Eggs Benedict
3 large egg yolks
2 Tbsp freshly squeezed lemon juice
1 cup butter (2 sticks), melted
1/4 tsp salt
Scant 1/8 tsp or pinch Cayenne pepper
1/2 lb cooked lump crabmeat
1 Tbsp chopped fresh chives
1 Tbsp freshly squeezed lemon juice
1/2 tsp freshly ground black pepper and/or dash of Old Bay Seasoning
Poach Eggs and Assemble
1 tsp white vinegar
4 large eggs
1 tomato, thinly sliced
2 English muffins, split, toasted, and buttered
Chives for garnish, if desired
For Hollandaise Sauce:
Blend egg yolks and lemon juice in blender just to combine. With the motor running, slowly stream in melted butter until hollandaise is thickened, glossy, and pale yellow. Transfer to a medium bowl; stir in salt and cayenne. Taste and adjust seasoning, if needed.
For Crab Mixture:
In a medium bowl, stir together the crabmeat, chives, lemon juice, and pepper; set aside.
Bring a large pot of water to a boil then lower heat to a simmer; add the vinegar. Crack each egg into a separate cup. Carefully slide the eggs, one by one, into the water. Simmer eggs for 3 to 4 minutes or until whites are firm but yolk is still soft. Using a slotted spoon, transfer the eggs to a plate lined with a clean dish towel.
Place a tomato slice on the bottom half of each toasted, buttered muffin. Top each tomato with some of the crab mixture and a poached egg. Drizzle warm hollandaise sauce over eggs. Garnish with additional minced chives, if desired.
ALLERGENS: Milk, Egg, Shellfish, Wheat