Crab eggs Benedict Recipe

Begin the dish by making a reduction for the hollandaise. Place a small sliced shallot, 1 sliced garlic clove, 1 bay leaf, 3 coriander seeds, 2 peppercorns, 1 sprig of tarragon and 100 white wine vinegar in a small pan and bring to the boil

Leave to simmer until the liquid has reduced by just over half. Strain through a fine sieve and set aside - discard the other ingredients

Whisk 25 g brown crab meat into i tbsp mayonnaise until smooth, then add 100 g white crab meat, a touch of lemon juice, and salt and pepper to taste. Mix well, check the seasoning and set aside until needed

Place 3 egg yolks for the hollandaise in a heatproof bowl and set over a pan of gently simmering water. Whisk the yolks until soft and fluffy and, while still whisking, slowly pour 125 g melted butter into the yolks

When the mix has thickened, add a little of the reserved vinegar reduction to taste and check the seasoning. Remove the bowl from the pan of water, cover with cling film and set aside in a warm place

To poach 2 eggs, bring a medium saucepan of water to the boil with a pinch of salt and a dash of white wine vinegar. Crack each egg into a teacup and swirl the water round in the pan using a whisk

Gently pour in the eggs, poaching until they are cooked to your taste. Remove with a slotted spoon and drain on kitchen paper

Meanwhile, toast 2 round pieces of brioche until golden. Place the bread onto plates and divide the crab mix between them. Top with the poached eggs, then spoon the hollandaise. Add some cayenne for colour. Serve immediately

(Here the original recipe by Marcus Wareing)

from simple food, looking good
Crab eggs Benedict Recipe