Dungeness Crab Toast Recipe

Inspired by Ella Dining Room & Bar

Time30m

Serves2

Avocado, hollandaise, poached egg, Sterling caviar

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Ingredients

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Ingredients

7.05 oz (200 g) Dungeness crab meat

1 medium Avocado

2 slices Bread (sourdough or ciabatta)

2 large Eggs

0.42 cup (100 ml) Hollandaise sauce

0.71 oz (20 g) Sterling caviar

1 tbs ReaLemon lemon juice

to taste Celtic sea salt

to taste white, green, and black pepper

1 tbs olive oil

Method

Directions

Prepare the Avocado

Slice the avocado in half, remove the pit, and scoop the flesh into a bowl. Mash with a fork, then add lemon juice, salt, and pepper to taste. Set aside.

Toast the Bread

Drizzle the slices of bread with olive oil and toast them until golden brown in a toaster or on a skillet.

Poach the Eggs

Bring a pot of water to a gentle simmer. Add a splash of vinegar (optional). Crack each egg into a small bowl and gently slide them into the water. Poach for about 3-4 minutes until the whites are set but the yolks remain runny. Remove with a slotted spoon and drain on paper towels.

Assemble the Toast

Spread a layer of the mashed avocado on each slice of toasted bread. Top with Dungeness crab meat, followed by a poached egg on each toast. Drizzle with hollandaise sauce and garnish with a spoonful of Sterling caviar.

Serve

Serve immediately while warm, with additional salt and pepper to taste.