I finally nailed hollandaise sauce and you can too! Make it extra fancy by adding delicious crab meat in lieu of the classic Canadian bacon! Hell! Make up your own combinations and do with it what you please. I know that this breakfast will make your friends say, “oh you fancy now…” And you’ll say, “more mimosas please!” Definitely try this Crab Benedict at your next brunch!
Crab Benedict
Serving Size: one
Prep Time: 10 Minutes
Cook Time: 25 Minutes
Ingredients
Benedict:
2 Slices of Whole grain toast
1 Can of Crab or Fresh crab meat
1 Slice Heirloom Tomato
2 Eggs
Hollandaise Sauce
- 2 Egg Yolks
- 2 tbsp hot water
- 2 tbsp butter
- 2 tsp lemon juice
- 1 tsp salt
- 1 tsp cayenne pepper
Instructions
Begin by bringing a pot of water to boil. Allow your eggs to become room temperature before carefully cracking one into a glass or small bowl.
Using a slotted spoon, create a hurricane in your boiling water by stirring it gently and quickly. Carefully pour one egg into the center of the hurricane and gently keep the spinning going for three minutes. Remove and dry on a paper towel on a plate. Repeat with the second egg.
Cut your toast and tomato into 4 pieces and arrange into a haphazard stack. Stack bread, tomato, crab meat and then finish with gently laying your egg on top.
For your Hollandaise Sauce:
Using the already boiling water, add a glass or metal bowl on top to create a double broiler. Add butter and allow to melt down. Once melted, add the rest of the ingredients for the hollandaise sauce and whisk ferociously until desired thickness achieved. Gently spoon sauce onto egg stacks.
Garnish with extra cayenne and parsley.
Notes
For very runny poached eggs, only cook for 2 minutes. For extra firm, cook 4-5 minutes.
If you let the sauce cook for more than 2-4 minutes, the sauce will become too thick and congealed.
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