Andy?s Dungeness Crab Eggs Benedict
Ingredients Serve for 2 People
? 2 english muffins, split
? Dungeness Crab Meat, about 3/4 of a pound
? Baby Spinach
? Pink Champagne Sauce or Orange Hollandase Sauce
? 4 large eggs, very fresh
? Old Bay Seasoning & Paprika for Presentation
Yield: 4 Ready in 45 minutes
3 people trying soon
Andy?s Dungeness Crab Eggs Benedict Preparation
I begin by heating a pot with about 6 - 8 inches of water & a splash of white vinegar. When the water comes to a boil, lower it to a simmer. I crack an egg into a custard bowl and then using the handle of a spoon; I create a whirlpool and gently slide the egg in. I want the white of the egg to wrap around the yolk. I continue with the other eggs. I poach in gently simmering water for 3-5 minutes. I want the whites set and the yolks runny.
Meanwhile, I toast the English muffins. When the eggs are done, I take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire, although I do not.
Next wilt the spinach dry in a skillet until just before wilted
I put the wilted spinach on the English muffin, then a tablespoon of Champagne or Hollandase Sauce, then some crab meat on top of each half of the English muffins. I then top with a poached egg, 1-2 tablespoons of Champagne or Hollandaise Sauce, and a sprinkle of Old Bay and Paprika seasoning for Presentation and serve, with a Lemon wedge on the side.
Try ANDY'S THOSE POTATOES on the side
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