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Ingredients
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Blue Crab Benedict Ingredients
Method
Directions for Blue Crab Benedict
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together the egg yolks, lemon juice, and salt. Place the bowl over a pot of simmering water (double boiler) and whisk continuously until the mixture thickens. Gradually add the melted butter, whisking until smooth. Remove from heat and season with black pepper and paprika.
- 2
Poach the Eggs
In a pot, bring water to a gentle simmer and add the white vinegar. Crack the eggs into individual bowls, then gently slide them into the simmering water. Poach for about 3-4 minutes, until the whites are set and the yolks are still runny. Carefully remove the eggs with a slotted spoon and set aside.
- 3
Toast the Muffins
Split the English muffins in half and toast them until golden brown.
- 4