Dungeness Crab Eggs Benedict
From luisascatering 13 years ago
- 30 minutes to make
- Serves 4
A California spin on traditional eggs benedict with in season Dungeness Crab. I prefer fried eggs over poached, used homemade brioche rounds instead of english muffin and a blender hollandaise (easy peasy!). Very rich and decadent but actually felt very light! Read more Enjoyed by all at our brunch this morning so I hope you try it for your next special brunch :-) See less
Ingredients
- Blender Hollandaise: shopping list
- 2 sticks (8 ounces) unsalted butter, shopping list
- 3 large egg yolks shopping list
- 2 tablespoons water shopping list
- 2 teaspoons fresh lemon juice shopping list
- sea salt & freshly ground white pepper, to taste shopping list
- cayenne pepper, to taste shopping list
- ~ shopping list
- 1 lb. fresh dungeness crab meat shopping list
- ~ shopping list
- 4 eggs, fried in a little butter and seasoned with pink sea salt and fresh ground black pepper shopping list
- 4 thick slices of brioche bread, cut into rounds, toasted shopping list
- 1 avocado, sliced into 8 slices shopping list
- 4 slices red heirloom tomato, seasoned with pink sea salt shopping list
- fresh chives to garnish shopping list
How to make it
- Make blender hollandaise:
- Melt the butter in a small saucepan ovwe low heat and heat until bubbling, but not brown.
- Put the yolks, water, seasonings and lemon juice in a blender, cover and turn the blender on high. Immediatlely, with the blender running, add the hot butter in a steady stream. Keep sauce warm until ready to serve.
- Note: to keep warm, I heat a saucepan filled halfway with water until the water until it is almost boiling, take it off the heat and place the sauce in container into the water.
- To assemble:
- Place each toasted brioche round on 4 plates. Top with avocado and seasoned tomato, then freid egg, then crab meat. Ladle some hollandaise sauce over the crab and garnish with snipped and whole chives. Serve with mimosas and your guests will oooo and ahhh :-)
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