This elegant Benedict is perfect for the holidays. Simply visit your Market Seafood Department and ask for our Market-made Crab Cakes, then gather the few remaining ingredients. When morning dawns, you’ll be ready to whip tother this amazing dish. You can also make this recipe gluten-free with two simple substitutions.
Prep time: 30 min
Cook time: 15 min
4 Market Seafood Department Crab Cakes*
3 T olive oil
2 t vinegar
4 lg eggs
2 English muffins, halved and toasted*
Blender Hollandaise (recipe follows)
chives for garnish, chopped (optional)
caviar for garnish (optional)
Preheat oven to 350º. Sauté crab cakes in oil over med heat until golden brown on each side. Transfer to oven and bake until 165º internal temp is reached, approx. 5 min. Keep warm.
Fill soup pot halfway with water and bring to a boil. Add vinegar and lower the heat to simmer. Break an egg into a small bowl or ramekin and gently drop into the simmering water. Repeat with 2-3 more eggs (depending on pot size) and let eggs cook undisturbed. Poaching time will vary between 5-8 min, depending on desired softness of yolk. Gently remove cooked eggs from the pot with a slotted spoon and place on paper towels.
To assemble, place two muffin halves on a serving plate and add a hot crab cake. Gently place a poached egg over each, then finish with hollandaise sauce and garnishes. Serve immediately.
4 egg yolks
¼ t Dijon mustard
1 T lemon juice, fresh
1 dash hot sauce (optional)
½ c melted butter, hot
In blender, combine all except butter. With blender running, add hot butter in steady, thin stream; sauce will be a pourable “gravy” consistency. Taste and adjust for more lemon/salt/hot sauce, as desired. Serve immediately.
* To make this recipe gluten-free friendly, substitute Classic Crab Cakes with our Market Seafood Department Gluten-Free Crab Cakes and Glutino Gluten-Free English Muffins.