Crab Benedict
Directions
- 1Toast English muffins in a lightly buttered cast iron pan.
- 2Prepare hollandaise sauce by bringing water to a rolling boil.
- 3Whisk egg yolks in a bowl.
- 4Add tarragon reduction and whisk.
- 5Slowly add melted butter to the egg mixture, whisking until thick.
- 6Season with salt and lemon juice.
- 7Poach eggs by gently adding them to simmering salted water with a touch of vinegar.
- 8Season crab meat with salt, pepper, and lemon juice.
- 9Add fresh chives to the crab meat and mix gently.
- 10Place crab salad on toasted muffins.
- 11Carefully place poached eggs on the crab salad and top with hollandaise sauce.
- 12Garnish with paprika.
Ingredients
- 1 bowl crab meat
- 2 English muffins
- 1 tbsp butter
- 2 cups water
- 2 eggs
- 1 tsp tarragon reduction
- 2 tbsp butter
- 1 pinch salt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp lemon zest
- 1 tbsp fresh chives
- 1 pinch salt
- 1 pinch pepper
- 1 tsp vinegar
- 1 pinch paprika
Equipment
cast iron panwhiskbowlramekinspoonknifepaper towel
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