Eggs Benedict Recipe

Cooking Instructions

1. 1

   Prepare the Polenta

   In a saucepan, bring 4 cups of water to a boil. Add salt and gradually whisk in the polenta. Reduce heat and simmer, stirring frequently, until thickened (about 15-20 minutes). Stir in butter, and season with salt and pepper to taste. Keep warm.

2. 2

   Cook Asparagus

   Trim the asparagus and steam or blanch for about 4-5 minutes until tender-crisp. Set aside.

3. 3

   Poach the Eggs

   In a large pot, bring water and vinegar to a gentle simmer. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes for runny yolks. Remove with a slotted spoon and drain on paper towels.

4. 4

   Prepare the Crab Meat

   In a small bowl, gently mix the crab meat with lemon juice, salt, and pepper. Set aside.

5. 5

   Assemble the Dish

   On a plate, place a serving of polenta, top with crab meat, then add the poached egg and asparagus. Garnish with fresh parsley.