"The belly rules the mind."--Spanish Proverb

Diehl Family Crab Eggs Benedict Recipe

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This recipe for Diehl Family Crab Eggs Benedict, by , is from Diehl Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Robert Diehl

Category:
Category:

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)

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 450F. 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.

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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