Categories
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Crabby Eggs Benedict |
Tips: If you can't find Meyer lemons, which are
sweeter that regular lemons, substitute a
2:1 ratio mixture of lemon juice and
orange juice.
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Yield:4
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INGREDIENTS: |
| 1/2 cup |
unsalted butter (1 stick), plus more for buttering muffins |
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| 2 |
large egg yolks |
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| 1 tbsp |
fresh Meyer lemon juice |
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salt and freshly ground pepper |
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| 2 tbsp |
rice vinegar |
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| 1 tsp |
salt |
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| 4 |
large eggs |
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| 4 |
English muffins, split |
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| 8 |
Dungeness crab legs, cooked and shelled, or 6 oz fresh crabmeat (3/4 cup) |
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| 12 |
asparagus stalks, blanched and drained |
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| 4 |
lemon slices |
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| 2 tbsp |
minced fresh flat-leaf parsley, to garnish |
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freshly grated nutmeg for dusting |
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DIRECTIONS:
- To prepare the hollandaise sauce, melt the 1/2 cup butter in a small saucepan over low heat. Place the egg yolks in a double broiler over barely simmering water; whisk them for a moment until they are smooth but not fluffy.
- Gradually whisk in the melted butter in a slow, steady stream to make a smooth sauce. Cook for 2 minutes, stirring constantly. Turn off the heat but leave the sauce over the double broiler to keep warm.
- Stir in the lemon juice and the salt and pepper to taste. If the sauce thickens before using, thin it out with a tbsp or two of hot (but not boiling) water.
- Fill a large skillet with water to a depth of 2in. Place the skillet over high heat and bring to a simmer. Add the vinegar and salt. A flurry of bubbles should rise to the top of the water.
- As soon as the foaming subsides, working one at a time but quickly, crack an egg into a small bowl and gently slide the egg into the water. Cook until they reach desired doneness; for medium-set eggs, about 3 minutes.
- Remove the eggs with a slotted spoon. Lightly toast the muffins in a toaster until golden brown. Butter them generously.
- Place 2 muffin halves on each warmed serving plate; place 2 crab legs or one-fourth of the crabmeat on one half. Place the poached egg on top of the crab. Drizzle with hollandaise sauce.
- Arrange the second muffin half partially on top of the other, like a tilted cap. Place 3 asparagus stalks and a slice of lemon on each plate. Garnish with the parsley and a dusting of nutmeg. Serve immediately.
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