Crab Cake Eggs Benedict

Ingredient ULF # Portion
Trident Mini Crab Cake .85 oz. 640475 1/2 lb.
Sparboe Farms Large Eggs 215608 one dozen
Mott's Lemon Juice 221550 1 Tbsp.
ULF Cayenne Pepper 299503 a pinch
Grassland Unsalted Butter, melted 214676 1/2 cup
ULF Chives, chopped 298406 as desired

Cook crab cakes in deep fryer, convection oven, or conventional oven per specifications.

To poach eggs, add a small dash of vinegar to a pan of steadily simmering water. Crack eggs individually into a ramekin or cup. Create a gentle whirlpool in the water to help the egg white wrap around the yolk. Slowly tip the egg into the water, white first. Leave to cook for three minutes. Remove with a slotted spoon, place on paper towel to absorb excess liquid. Do this for 8 eggs.

To make Hollandaise, vigorously whisk 4 egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.

To serve, place two patties on a plate, top each with a poached egg, a spoonful of Hollandaise sauce, and garnish with chopped chives.

Serves: 4