Crab Cakes Benedict

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 pre-made crab cakes (prepared according to package's instructions)
• 4 fresh eggs
• 3 egg yolks
• 1 tablespoon cold water
• 16 tablespoons chilled butter, finely diced
• salt, to taste
• cayenne, to taste
• freshly-ground pepper, to taste
• 1 teaspoon fresh lemon juice

Recipe

• 1 prepare hollandaise sauce:
• 2 in the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point.
• 3 in the top of the double boiler, add egg yolks and 1 tablespoon cold water.
• 4 with a whisk, beat the egg yolks and combine them with water.
• 5 continue to whisk until they are creamy.
• 6 add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture.
• 7 add remaining cubes, a few at a time until all the butter is absorbed into the mixture.
• 8 continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
• 9 season to taste with pepper, pinch of cayenne and salt.
• 10 finish off the sauce with a few drops of fresh lemon juice.
• 11 keep warm over double boiled until ready to use.
• 12 poach eggs:
• 13 in a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil.
• 14 turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.)
• 15 cover the pan with a tight-fitting lid in order to retain heat.
• 16 allow the eggs to cook undisturbed for about three minutes.
• 17 then lift off the lid.
• 18 when the whites are opaque and the yolks are covered with a thin translucent layer of , the eggs are ready.
• 19 lift out of water onto a damp kitchen towel and trim ragged edges.
• 20 to assemble:
• 21 place one heated, cooked, crab cake on plate.
• 22 place one poached egg on top.
• 23 spoon hollandaise sauce over top and sprinkle with fresh or dried tarragon.
• 24 serve immediately!