Spring and Brunch - Week 1- Crab Eggs Benedict with a Hollandaise Sauce - USA


Spring is here! It's so wonderful when the weather starts to get warmer, the grass starts getting lush and green, the first wildflowers appear in a burst of vivid reds, oranges, yellows, pinks and purples......To celebrate spring I will be doing a ‘Spring and Brunch Series’. Today's dish is Crab Eggs Benedict, which brings back fond memories of leisurely Sunday brunches with my fabulous girlfriends at some of our favorite hangouts in Houston, Texas. Sunday brunch is a tradition I came across when I moved to the United States and I absolutely love it. I find myself anticipating the arrival of Sundays for the opportunity to explore another wonderful brunch restaurant and Houston has a plethora of them.

Crab Eggs Benedict with a Hollandaise Sauce

Preparation time: 15 minutes

Cooking time: 25 minutes

Total time: 40 minutes

Ingredients (serves 4)

4 English muffins or whole wheat bagels, halved and toasted

Poached eggs

8 large eggs

Sprig rosemary

Salt to taste

Crab cakes

3 tablespoons olive oil

½ can crab meat (about 0.5 lb/8 oz/227 g), drained

2 green onions or scallions, diced

2 cloves garlic, minced

1 egg, beaten

Freshly ground black pepper to taste

Salt to taste

½ cup breadcrumbs

Hollandaise Sauce

4 egg yolks

1 tablespoon lemon juice

½ cup unsalted butter, melted

Freshly ground black pepper to taste

Salt to taste

Method

1. Bring 1 in/2.5 cm of salted water to boil in a large saucepan, reduce heat to low so the water is no longer boiling and add the rosemary.

2. Crack each egg very gently into a cup, and then slowly put in the simmering water. Cook covered for 4–8 minutes: 4 minutes – soft; 6 minutes - medium; 8 minutes – hard.

3. In order not to crowd the eggs, you can poach the eggs in 2 batches of 4 each.

4. Use a slotted spoon to remove the eggs from the water.

5. Mix 1 tablespoon of the olive oil with the crab meat, green onions or scallions, garlic, 1 egg, black pepper and salt, then form into ½ in/1.25 cm thick patties.

6. Dust the patties with breadcrumbs.

7. Place a large saucepan over medium heat and add 2 tablespoons of oil, fry each side of the patty for about 3 minutes or until golden brown.

8. You may need to fry the crab cakes in 2 batches to avoid overcrowding.

9. Remove the crab cakes from heat and drain on kitchen paper.

10. Whisk the egg yolks and lemon juice together in a medium stainless steel bowl until thickened and frothy (about 3 minutes).

11. Place the stainless steel bowl over a pan of simmering water, making sure the bottom of the bowl does not touch the hot water, and continue to whisk (about 5 minutes).

12. Add the butter gradually and continue to whisk until the mixture thickens and doubles in volume (about 5 minutes), then remove from heat and add the black pepper and salt.

Serving suggestions: Place 2 halved English muffins or whole wheat bagels per plate and top with the crab cake, poached egg and hollandaise sauce.

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