The Benedict Recipe
jumbo lump crab | fried green tomatoes | poached eggs | boursin cheese grilled asparagus | old bay hollandaise
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Ingredients
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Crab and Tomatoes
Poached Eggs
Boursin Cheese and Asparagus
Old Bay Hollandaise Sauce
Method
Crab and Tomatoes Preparation
- 1
Prepare Fried Green Tomatoes
Slice the green tomatoes into 1/2-inch thick slices. Fry them in a skillet with hot oil until golden brown on both sides. Drain on paper towels and season with salt.
- 2
Prepare Crab
Gently fold the jumbo lump crab meat to ensure it stays intact. Set aside.
Poaching Eggs
- 3
Poach the Eggs
Bring a pot of water to a gentle simmer. Add a splash of vinegar. Crack each egg into a small bowl and gently slide it into the water. Poach for about 3-4 minutes until the whites are set but the yolk is still runny. Remove with a slotted spoon and drain on a paper towel.
Asparagus and Cheese Preparation
- 4
- 5
Add Boursin Cheese
Spread the boursin cheese evenly over the grilled asparagus before serving.
Hollandaise Sauce Preparation
- 6
Assembly
- 7
Assemble The Benedict
On each plate, layer a fried green tomato slice, top with a generous portion of crab meat, and then place a poached egg on top. Drizzle with Old Bay hollandaise sauce and serve with grilled asparagus on the side.
