Diehl Family Crab Eggs Benedict Recipe
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Contributor: |
Contributor: Robert Diehl
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 tbsp. unsalted butter
1 6-ounce bag baby spinach
1/4 tsp. salt
2 English muffins, split in half
4 large eggs
a few drops of white vinegar
8 oz. crab meat (about 1 whole crab), at room temperature
hollandaise sauce
chives (for garnish)
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Directions: |
Directions:Melt the butter in a skillet over medium heat. Add the spinach and season with a pinch of salt. Toss until wilted. Set aside.
Preheat oven to 450°F. Arrange the English muffins on a baking sheet. Bake until toasted, about 5 minutes.
Fill a wide, shallow saucepan with 2 inches of water. Add a few drops of vinegar to the water. Bring the water to a simmer. Crack one egg into a bowl. When the water is simmering, hold the bowl closely over the water and let it fall in. Immediately and gently push the white over the yolk with a spoon. Maintain the water at the barest simmer and proceed with the other eggs in the same manner.
After 3 minutes, remove the first egg with a slotted spoon and place on a paper towel lined plate. The white should be set, the yolk still soft to the touch. Remove the rest of the eggs as they are done.
Place 2 muffin halves on each plate. Divide the spinach among the muffins, followed by the crab. Place one egg on each muffin. Top each egg with a generous amount of hollandaise sauce.
Sprinkle with chopped chives. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: Mix a batch of Hollandaise Sauce for this recipe
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