Monday, February 21, 2005

Eggs Benedict with Crab on Toast

This is wonderful for a late brunch.

2 Ciabatta bread loaves or English Muffins, cut in half lengthwise toasted and buttered
12 ounces of fresh crab meat
8 poached eggs
1/2 cup of quick Hollandaise Sauce
2 tablespoons finely chopped chives
4 wedges of lemon

Butter the toasted ciabatta to taste. Spread 1/4 of the crabmeat over each half of the ciabatta loaf. Gently place two poached eggs on top of the crabmeat. Drizzle about 1 tablespoon of hollandaise sauce over each egg. Sprinkle a teaspoon of chopped chives over the sauce and serve immediately.

A bowl of the remaining hollandaise sauce and fresh lemon wedges can accompany the meal.

Quick Hollandaise Sauce

2 egg yolks
2 tablespoons boiling water
1 cup butter (2 sticks) melted
2 tablespoons lemon juice
Salt and pepper to taste
1 teaspoon minced herbs - parsley, thyme or tarragon (optional)

Place egg yolks in the blender. Blend at low speed until thoroughly mixed. While the motor is running, slowly add the boiling water, followed by the hot butter. The butter should be added very slowly in the thinest stream possible. When the butter is completely incorporated, add the lemon juice, salt and herbs if you're using them. If the sauce is too thick, add a few drop of boiling water. The sauce will hold as you poach the eggs and prepare the other ingredients.

Serves 4

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