Fairview Recipe
Two Poached Eggs/Toasted English Muffins/Two Fresh Sauteed Lumpmeat Crabcakes/Hollandaise Sauce
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Ingredients
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Poached Eggs
Toasted English Muffins
Crabcakes
Hollandaise Sauce
Method
Poached Eggs
- 1
Prepare the Poaching Water
Fill a medium saucepan with water, add the white vinegar and salt, and bring it to a gentle simmer over medium heat.
- 2
Poach the Eggs
Crack each egg into a small bowl and gently slide it into the simmering water one at a time. Poach for about 3-4 minutes until the whites are set but the yolks are still runny. Remove with a slotted spoon and set aside.
Toasted English Muffins
- 3
Toast the Muffins
Cut the English muffins in half and spread butter on the cut sides. Toast them in a toaster or under a broiler until golden brown.
Crabcakes
- 4
Mix the Crabcake Ingredients
In a bowl, combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, and bread crumbs. Season with salt and pepper to taste. Mix gently to incorporate without breaking the crab meat.
- 5
Hollandaise Sauce
- 6
Prepare the Hollandaise
In a heatproof bowl, whisk the egg yolks and lemon juice together until thick and pale. Place the bowl over a pot of simmering water (double boiler) and whisk continuously.
- 7