Crab And Asparagus Benedict Recipe

Inspired by Cafeteria 15L

Time50m

Serves2

poached eggs, toasted brioche, hollandaise, breakfast potatoes

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Ingredients

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Crab and Asparagus Benedict

7.05 oz (200 g) crab meat

7.05 oz (200 g) asparagus

4 pieces Eggs

2 slices brioche bread

0.42 cup (100 ml) hollandaise sauce

14 1/8 oz (400 g) Potatoes

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins paprika

1 tbs parsley (for garnish)

Method

Preparation Steps

Prepare the Potatoes

Preheat the oven to 200°C (400°F). Cut the potatoes into small cubes and toss in olive oil, salt, black pepper, and paprika. Spread them on a baking sheet and roast for about 25-30 minutes until golden brown and crispy.

Cook the Asparagus

While the potatoes are roasting, bring a pot of water to a boil. Trim the asparagus and blanch for 2-3 minutes until bright green and tender-crisp. Remove and set aside.

Poach the Eggs

In the same pot of boiling water, reduce the heat to a gentle simmer. Crack each egg into a small dish, then gently slide it into the water. Poach for about 3-4 minutes for soft yolks. Remove with a slotted spoon and set on a paper towel to drain.

Toast the Brioche

While the eggs are poaching, toast the brioche slices until golden brown.

Assemble the Benedict

On each toasted brioche slice, layer the blanched asparagus and crab meat. Top with a poached egg and drizzle with hollandaise sauce. Garnish with chopped parsley.

Serve

Serve immediately with the roasted breakfast potatoes on the side.