Crab Cake Eggs Benedict
Crab Cake Eggs Benedict with Rich Hollandaise Sauce
- 1 Each English muffin split
- 2 Each Eggs whole, poached
- 2 Each Crab cakes prepared
- 3 Each Egg yolks
- 1/2 cup Butter
- 1/4 tsp Kosher salt
- 1/4 tsp Cayenne pepper optional
- 1/4 cup Water
Preparing the Poached Eggs
Fill a medium pot with enough water to poach the eggs, and bring to a simmer. Meanwhile, crack an egg in a ramekin and wait for the water to just come to a simmer, where you can see small bubbles around the edges of the water.
With a slotted spoon, swirl the water to create a circular motion and slip the egg from the ramekin in the water gently, then swirl the water again to help the egg create an oval shape. Repeat with a second egg.
When the eggs are just set and still runny in the middle, carefully remove them with a slotted spoon and hold them in a small bowl with hot water to keep them from getting cold.
Preparing the Hollandaise Sauce
Combine three egg yolks, water, and lemon in a small sauce pan over medium to low heat.
Whisk to combine and continue whisking for 6-7 minutes. Make sure to not let the eggs start to scramble.
Once the eggs are bubbling around the edges of the pan and 6-7 minutes has passed, reduce the heat to low and add the butter one cube at a time while whisking.
Once the sauce has become thick, and all the butter is melted, add the salt and cayenne. Taste and season with more salt if desired. Set aside to keep warm on the stove.
Assembling the Crab Cakes Eggs Benedict
Split and toast the English muffin.
Drain the Poached Eggs on a paper towel.
Top one half of the toasted English muffin with a Crab Cake and then a Poached Egg.
Whisk the Hollandaise sauce and then drizzle over the Poached Egg.
- If the Hollandaise has little pieces of cooked eggs, you can strain the sauce through a fine meshed sieve.