Neptune Benedict Recipe
Buttery lump crab, sautéed spinach and old bay hollandaise.
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Hollandaise Sauce
In a heatproof bowl, whisk together egg yolks, lemon juice, and Old Bay seasoning. Place over a pot of simmering water, being careful not to let the bowl touch the water. Gradually whisk in melted butter until the sauce thickens. Season with salt and pepper. Set aside.
- 2
Sauté the Spinach
In a skillet, melt a tablespoon of butter over medium heat. Add the spinach and sauté until wilted. Season with salt and pepper, then set aside.
- 3
Poach the Eggs
In a saucepan, bring water and white vinegar to a gentle simmer. Crack each egg into a small bowl, then gently slide into the simmering water. Poach for 3-4 minutes until whites are set but yolks remain runny. Remove with a slotted spoon and drain on paper towels.
- 4
Toast the Muffins
While the eggs are poaching, split the English muffins and toast them until golden brown.
- 5