Crab Eggs Benedict
INGREDIENTS
•
Here we have the quintessential brunch dish, done up Georgia style with crabmeat and a hot sauce-spiked hollandaise. Poaching eggs can take some practice, so if you are new to it have a few extra on hand. Once you get the water to a nice gentle simme
•
Ingredients:
•
HOLLANDAISE SAUCE:
•
1/2 cup (1 stick) unsalted butter
•
3 large egg yolks
•
2 tablespoons freshly squeezed lemon juice
•
1/4 teaspoon salt
•
Freshly ground black pepper
•
Several dashes bottled hot pepper sauce
•
CRAB AND EGGS:
•
3/4 pound cooked lump crabmeat, thoroughly picked and cleaned of cartilage
•
2 tablespoons chopped fresh chives
•
2 tablespoons freshly squeezed lemon juice
•
1/2 teaspoon freshly ground black pepper
•
1 teaspoon white vinegar
•
6 large eggs
•
1 tomato, thinly sliced crosswise
•
6 English muffins, split, toasted, and still hot
ADVERTISEMENT