July 16, 2008

recipe time

My eyes were opened to a whole new world of breakfast items when I ordered this at a classy little place called Classic Diner. Now we make this at home when I'm feeling ambitious. Your hubby will worship the ground you walk on when he tastes this. If you have kids and they are picky eaters (like mine), just give them a poached egg, a piece of toast with butter and jam, and two pieces of the asparagus. We all win.
Eggs Benedict with Crab and Asparagus
Hollandaise Sauce
1 cup best quality unsalted butter
2 large egg yolks
1 1/2 tablespoons water
1 tablespoon fresh lemon juice
1/2 teaspoon fine sea salt
freshly ground white pepper

the rest
4 large eggs
1 bunch of asparagus
texas toast
1 can of real crab meat (costco or trader joe's)
snipped fresh chives

Bring 2 inches of water to a simmer in a medium pan and fill a large saute pan with high sides with water and bring to a boil.

To make the hollandaise sauce, melt butter. Set aside. In the top of a double boiler (I just use a metal bowl on top of the pan) combine egg yolks, water, and lemon juice. Set top pan (or bowl) over, but not touching, barely simmering water. Using a balloon whisk, begin whisking as soon as the yolks are over the heat, and whisk constantly until the mixture is light and fluffy, about 4 minutes. Remove the top pan and continue whisking away from the heat to cool slightly, about 1 minute.

Slowly drizzle the butter into the yolk mixture with one hand while continuing to whisk with the other until all the butter is absorbed, then whisk in the salt and a pinch of white pepper. Cover the pan and set aside while you poach the eggs.

To poach the eggs, add a teaspoon of lemon juice to the boiling water. Turn off the heat. Poach only 2 or 3 eggs at a time. Break each egg into a saucer and gently slide the egg into the water just below the surface. Cover and let stand for 3 minutes for runny yolks or 5 minutes for set yolks. Transfer the eggs to a covered dish, bring the water back to a boil, and repeat.

Steam Asparagus in a steam bag while poaching eggs.

Toast texas toast and plate.

Lay asparagus in a single layer over two pieces of toast. Warm crab meat in microwave and layer over asparagus. Place one egg over each piece of toast, slather in delicious hollandaise sauce, and sprinkle with chives. Dig in.

Makes 2 servings

2 comments:

The Harris Family Daily Chat said...

That looks so fancy..and delicious. Great plating and picture. My husband would love this, it's one of his favorites. Thanks

the waites said...

ness I am making this on saturday. I will let you know how it goes. As for your comment about the dark hair-save it. I do have some GREAT pics of you...watch out.