Eggs Benedict with Salmon and Crab
EGGS BENEDICT WITH SALMON AND CRAB
Check out this special Eggs Benedict created especially for Mother’s Day. A decadent spin on the already decadent classic, it adds smoked salmon and crab meat in place of the traditional Candian bacon.
EGGS BENEDICT WITH SALMON AND CRAB
SERVES 2
Ingredients:
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2 English muffins, split and toasted
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4 slices smoked salmon
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4 oz jump lump crab meat
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4 poached eggs, for serving
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3 large egg yolks
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1 1/2 tablespoons freshly squeezed lemon juice
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Pinch of cayenne pepper, optional
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To taste salt
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1 cup (2 sticks) unsalted butter, melted
Procedure:
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Prepare the Hollandaise: Combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified. Store until needed in a warm spot.
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Assemble the dish: Place two English muffin halves on each plate and layer on smoked salmon and crab meat. Gently place a poached egg on top. Drizzle with prepared Hollandaise and serve immediately.
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