Dungeness Crab Eggs Benedict
It's a symphony of coastal freshness and breakfast luxury that will tantalize your taste buds with each sumptuous bite.
INGREDIENTS:
2 English muffins, split
1 fresh live dungeness crab, cooked, shelled
4 large eggs, very fresh
Topped with my Hollandaise Sauce, here is a great easy recipe -
Easy Blender Hollandaise Sauce Recipe
PREPARATION:
Crab Eggs Benedict is off the hook GOOD!
Begin by heating a pan with about 2 inches of water. When the water comes to a boil, lower it to a simmer. Crack an egg into a bowl and then using the handle of a wooden spoon, create a whirlpool and gently slide the egg in. You want the white of the egg to wrap around the yolk. Continue with the other eggs. Poach in gently simmering water for 3-5 minutes. You want the whites set and the yolks runny.
Meanwhile, toast the English muffins. When the eggs are done, take them out with a slotted spoon and put them on a paper towel lined plate. Sprinkle with salt and pepper if you desire.
Put some crab meat on top of each half of the English muffins. Top with a poached egg, 1-2 tablespoons of hollandaise sauce, and a sprinkle of salt and pepper and serve.This is AMAZING!!!!! Your friends will love it!
