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.
2
In a medium bowl, stir together the crab meat, chives, lemon juice, and pepper; set aside.
3
Bring a large pot of water to a boil then lower heat to a simmer; add the vinegar.
4
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.
5
Using a slotted spoon, transfer the eggs to a plate lined with a clean dish towel.
6
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.
Had this at Choctaw Casino on their buffet and it was delicious.
- Michelle
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Crab Eggs Benedict
PREP TIME15 mins
COOK TIME5 mins
SERVINGS4
INGREDIENTS
3
large egg yolks
2Tbsp
freshly squeezed lemon juice
1cup
butter, melted
¼tsp
salt
⅛tsp
Cayenne pepper
½lb
cooked lump crab meat
1Tbsp
chopped fresh chives
1Tbsp
freshly squeezed lemon juice
½tsp
freshly ground black pepper
1tsp
white vinegar
4
large eggs
1
tomato, thinly sliced
2
English muffins, split, toasted, and buttered
INSTRUCTIONS
1
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.
2
In a medium bowl, stir together the crab meat, chives, lemon juice, and pepper; set aside.
3
Bring a large pot of water to a boil then lower heat to a simmer; add the vinegar.
4
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.
5
Using a slotted spoon, transfer the eggs to a plate lined with a clean dish towel.
6
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.
