Crab Cake Benedict with Florentine Hollandaise

Ingredient ULF # Portion
Trident Mini Crab Cake .85 oz. 640475 20 each
Sparboe Farms Large Eggs, poached 215608 20 each
Knorr Liquid Hollandaise 296626 1 qt.
Taylor Farms Baby Spinach, roughly chopped 139009 2 oz.
ULF Chives, chopped 298406 as needed
Burry English Muffins, split, toasted 735419 10 each
  1. Prepare the Crab Cake
    Cook crab cakes in deep fryer, convection oven, or conventional oven per specifications.
  2. Prepare the Florentine Hollandaise

    • Bring the prepared Knorr Liquid Hollandaise to a simmer in a pan over medium heat.
    • Add the spinach and stir until the spinach has wilted.
    • Hold hot for service.
  3. To Serve

    • Top half of toasted English muffin with one cooked crab cake, followed by poached egg & hollandaise sauce. Garnish with chopped chives & serve.
    • These crab cakes pair well with grilled tomato and asparagus.