Crab Cakes Eggs Benedict With Skillet Browned Potatoes
Crab Cakes Eggs Benedict: Rich crab cake nested on an English muffin, topped with a silky poached egg smothered in Hollandaise sauce with skillet potatoes.
2crab cakesprepared (store-bought or freshly made)
Hollandaise sauce(recipe to follow)
Skillet potatoes(recipe to follow)
The Skillet Potatoes
1potato(average size) cut into ½-inch bite size pieces
1tablespoonunsalted butter
The Hollandaise Sauce
4egg yolks
1tablespoonlemon juicefresh squeezed
8tablespoonsunsalted butter(1 stick) melted
1pinchcayenne pepperto taste
1pinchsaltto taste
The Poached Eggs
2fresh eggs(it is very important that the eggs are fresh)
2teaspoonswhite vinegar
Instructions
The Skillet Potatoes
Peel one average size potato and cut into bite-size pieces. Add them to a small pot; cover with water and bring to a boil. Gently boil the potato in water until tender (do not overcook), about 10 to 15 minutes. Use a fork to test for doneness. Drain the potatoes well.
Melt butter in a small sauté pan. When butter is foaming, add the potatoes and toss to coat with butter. Brown the potatoes tossing every few minutes to brown all sides of potatoes.
When the potatoes are browned and the outside is slightly crisp, turn off the heat. Cover with foil, to keep warm.
The Hollandaise Sauce
Pour the egg yolks and lemon juice into a small stainless steel bowl. Whisk the yolks and lemon juice vigorously until the mixture is thickened and has just about doubled in volume.
Turn on the burner on the stove to medium-high heat. Continue to whisk rapidly while placing the bowl on and off the heat.
When the eggs are smooth, slowly drizzle in the melted butter. Do not stop whisking until the sauce has once again thickened and doubled in volume.
Remove from heat, whisk in cayenne pepper and salt. Cover and place in a warm place until ready to use.
The Poached Eggs
Bring a small saucepan of water to almost boiling over medium-high heat (no bubbles).
Add one or two teaspoons of vinegar to the water.
Use a spoon to stir the water in circles to create a vortex in the water.
Use a spoon to nudge the egg white closer to the yolk. Gently coax the egg over to one side, then you can drop in the second egg. Use a spoon to nudge the egg white closer to the yolk.
Turn off the heat. Cover the eggs and let them sit until the egg whites are cooked; about 4 minutes.
When the egg whites are opaque, carefully lift the eggs, one at a time out of the pan with a slotted spoon. Allow them to drain before plating.
Assemble the crab cakes eggs Benedict
Place the crab cake on top of an English muffin, gently place the poached egg on top and then drizzle with Hollandaise sauce. Serve with the skillet potatoes and a side of ketchup.
Notes
Do not let the eggs get too hot when making the Hollandaise sauce or they will scramble.If the sauce gets too thick while sitting, whisk in a few drops of warm water in before serving. This will help loosen it back up.Hollandaise Sauce recipe adapted from Tyler Flourence
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