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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This Benedict is served with a mock hollandaise sauce made from mayonnaise and buttermilk instead of the traditional clarified butter. Serve with steamed asparagus. Ingredients:
1/3 cup reduced-fat buttermilk |
1/3 cup canola mayonnaise |
1/2 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 1/2 teaspoons dijon mustard |
1/4 teaspoon freshly ground black pepper |
1 1/2 teaspoons butter |
1 tablespoon white wine vinegar |
8 large eggs |
4 english muffins, toasted |
8 ounces fresh lump crabmeat, shell pieces removed |
cracked black pepper |
2 tablespoons chopped fresh chives (optional) |
1 tablespoon chopped fresh tarragon (optional) |
Directions:
1. Combine first 6 ingredients in a small saucepan over low heat, stirring well with a whisk. Add butter; stir until butter melts. Keep warm.
2. Add water to a large skillet, filling two-thirds full. Bring to a boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar. Break each egg into a custard cup, and pour gently into pan. Cook for 3 minutes or until desired degree of doneness. Place 1 muffin, cut sides up, on each of 4 plates, and divide crab among muffins. Remove eggs from pan using a slotted spoon. Gently place 1 egg on each muffin half. Top each serving with about 3 tablespoons sauce. Sprinkle with cracked pepper. Garnish with chives and tarragon, if desired.
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