Are you a lover of a hearty breakfast? Well if so why not try this twist on an old favourite, Crabcakes Eggs Benedict.
Incorporating all the things we love from this tasty dish, a runny poached egg, a crisp yet buttery toasted muffin and that delicious hollandaise sauce. Add into this mouth watering mix a moreish crabcake, what more could you want!
You're probably thinking you don't even have enough time to get a slice of toast on a morning, let alone cook something. But really the only real "cooking" you need to do is whip the hollandaise together and poach a couple of eggs.
What You'll Need
FOR THE HOLLANDAISE:
• 2 egg yolks
• 2 tsp. lemon juice
• ¼ tsp. salt
• ½ cup unsalted butter
• 2 English muffins, halved
• 4 leftover crabcakes (no leftovers? Just stir 1 cup of cooked lump crab up with salt, pepper, and a squeeze of lemon juice and divide it between each English muffin half)
• 4 eggs
• Salt and pepper to taste
• ⅔ cup fresh arugula, for garnish
FOR THE HOLLANDAISE:
1. Add egg yolks, lemon juice, and salt to a tall, narrow cup that fits the head of an immersion blender.
2. Melt butter in a saucepan (or in the microwave!) until a thermometer registers the butter temperature at at least 200 degrees F.
3. Blend the egg mixture with the immersion blender until egg yolks have lightened in color. Stream hot butter in a little at a time while you run the immersion blender, letting the hot butter cook the eggs and blending until hollandaise is light and fluffy and all butter has been incorporated. If the hollandaise gets too thick, blend in a few teaspoons of water to loosen it before serving.
4. Side note: you could also make this hollandaise in a regular blender if you don't have an immersion blender. I just like the ease of the immersion blender!
5. Reheat crabcakes in a hot skillet until the sides are crispy and crab cake has heated through. If you're using lump crab instead of leftover crabcakes, give it a toss in a hot skillet just until it's warmed through (or, if you like, leave it cold so you have some contrasting temperatures in the dish!) Set crab aside.
6. Poach each egg in hot water (water should be just-barely-simmering for best results) until whites have cooked through, about 4 minutes.
7. While eggs are poaching, toast your English muffin halves. Place each toasted half of English muffin cut-side up on a plate and top each half with a crabcake (or lump crab mix). When eggs are done, gently place one egg on top of each muffin/crabcake stack and season eggs with a bit of salt and pepper.
8. Pour hollandaise over the English muffin stacks. Top with a pinch of fresh ground black pepper and a few fresh arugula leaves and serve immediately.
For this and more tasty recipes, go to Life As A Strawberry.