Crab Benedict 4/26/12

I have been HORRIBLE about posting to the blog!
I can't believe it has been 2 months since I have added anything new. I hope no one things I have stopped cooking.....that would never happen!
I will try to be better. I won't post every day but I will try to post easy or extremely yummy meals or other interesting food type stuff.

We were down to our last little bit of the 25lbs of snow crab that we ordered and Matt suggested this morning that we make crab benedict. Perfect!
You don't have to use crab. You could use shrimp, salmon, ham, or just about any other meat that you like I guess.

 You need basic items:
English muffins - I prefer sourdough
Eggs
Crab

Hollandaise Sauce:
2 egg yolks
4 tbs cream
4 tbs butter
1/2 lemon juiced
dash cayenne
pinch of salt
pinch of sugar
1 tbs white vinegar


Don't let the ingredients fool you...it is super easy.
Put all Hollandaise sauce in a small sauce pan with the exception of the vinegar and whisk until thickened on medium. It doesn't take long. Remove from heat.
Right before servicing whisk in your vinegar.

Traditional benedict calls for poached eggs which I am not good at so I just put my eggs in a pan and add a about a 1/4 cup water and cover so it steams them. Don't over steam because you want a nice runny yolk.

While you are making your eggs toast your muffins.

Depending on what type of meat you use you will want to prepare that accordingly. The crab was already cooked so Matt just shelled it.

To plate this you place your english muffins on the plate, next come your eggs laid on top of the muffins. Add your crab and then pour over your hollandaise sauce.

Wallah! An easy yummy breakfast!

Where did I get the ingredients?
Eggs - local camano island eggs from the co-op
Crab - purchased through a friend who shipped it directly from Alaska, this is as local as I could get
Cream - Twin Brooks from Haagen

The other ingredients of course are found anywhere...just try to get local or unprocessed when you can.