Dungeness Crab Eggs Benedict |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 :-) Ingredients:
blender hollandaise |
2 sticks (8 ounces) unsalted butter |
3 large egg yolks |
2 tablespoons water |
2 teaspoons fresh lemon juice |
sea salt & freshly ground white pepper, to taste |
cayenne pepper, to taste |
1 lb. fresh dungeness crab meat |
4 eggs, fried in a little butter and seasoned with pink sea salt and fresh ground black pepper |
4 thick slices of brioche bread, cut into rounds, toasted |
1 avocado, sliced into 8 slices |
4 slices red heirloom tomato, seasoned with pink sea salt |
fresh chives to garnish |
Directions:
1. Make blender hollandaise:
2. Melt the butter in a small saucepan ovwe low heat and heat until bubbling, but not brown.
3. 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.
4. 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.
5. To assemble:
6. 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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