Crab Benedict with Hollandaise

 


Serves 4 people (2 Eggs Benedict's per person).

11 Large or extra large eggs

1 Tbsp. vinegar

1 1/2 sticks of butter 

3 Tbsp. lemon juice

1/4 tsp. cayenne or paprika

4 English style muffins

2 beefsteak tomato, sliced into ¼ inch slices

1 avocado, peeled, pitted and sliced

6 ounces lump crab meat


Bring a large saucepan with water to a boil. Add vinegar. Once the water is at a boil, drop in 8 whole eggs and cook for 4 minutes for soft and 6 minutes for hard.

Toast split English muffins in either a toaster, toaster oven or broil in an oven. 

While the eggs are poaching in the water, put 3 egg yolk ( no whites) into a blender.  

Add 3 Tbsp. of lemon juice, cayenne or paprika and blend for 3 seconds.  

Melt in the microwave or stove top 1 1/2 sticks of butter. Slowly drizzle the hot butter into the top of the blender while it is on. Once all of the butter is in the blender, turn off the blender.  

Place split toasted muffins on a plate.  Top with a slice of tomato, 3 slices of avocado, crab meat and then the poached eggs.  Drizzle hollandaise over the eggs.  Serve.



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