Eggs Benny - Seafood Recipe

Fill a wide, shallow saucepan with 8 cups water. Add 2 tbs white vinegar and 1 tsp salt. Bring to a gentle simmer over medium heat (small bubbles, not rolling).

Crack each egg into a small ramekin or cup. Swirl the simmering water gently to create a slight vortex. Slip one egg at a time into the water, spacing them so they don't touch.

Poach eggs for 3 minutes for runny yolks or 3½–4 minutes for slightly firmer yolks. Use a slotted spoon to lift eggs, drain well on a paper towel-lined plate, and keep warm in a shallow bowl set over very low heat or in a warm oven (about 80–90°C / 175–195°F).

Melt 2 tbs butter in a sauté pan over medium heat. Add the finely minced shallot and cook 1–2 minutes until softened but not browned.

Add 1 tsp minced garlic and cook 20–30 seconds until fragrant.

Add 200 g crab meat and 150 g cooked shrimp to the pan. Gently warm through for 1–2 minutes, taking care not to break up the crab lumps.

Remove from heat. Stir in 1 tbs lemon juice, 1 tbs chopped chives, 1 tbs chopped dill, 1 tsp salt and 1 tsp freshly ground black pepper. Adjust seasoning to taste and keep warm (cover lightly).

Prepare a double boiler

Fill a saucepan with an inch or two of water and bring to a very gentle simmer. Place a heatproof bowl (stainless steel or glass) over the saucepan so the bottom does not touch the water.

Whisk 3 egg yolks with 2 tbs lemon juice and 1 tsp Dijon mustard in the bowl until slightly thickened and pale.

Place the bowl over the simmering water and whisk continuously. Slowly drizzle in the 6 tbs hot melted butter in a thin stream, whisking constantly until the sauce emulsifies and thickens to a silky consistency (about 3–5 minutes). If sauce gets too thick, whisk in a teaspoon or two of warm water to loosen.

Season with 1 tsp salt and a pinch of cayenne. Taste and add a little more lemon or salt if desired. Keep warm (not hot) until serving; hold over the warm (not simmering) water or in a thermos.

Split the 2 English muffins and spread each half with softened butter. Toast under a broiler or in a toaster oven until golden and crisp, about 2–4 minutes.

If using, lightly wilt 1 cup baby spinach in a sauté pan with a teaspoon of butter for 30–45 seconds or layer raw butter lettuce leaves directly on the muffins.

Place toasted muffin halves on plates. Divide the warmed seafood mixture evenly and mound a generous portion onto each muffin half (about 2–3 tbs per half).

Top each seafood-topped muffin with a warm poached egg.

Ladle 2–3 tbs hollandaise over each poached egg, letting it drip over the seafood and muffin.

Garnish with chopped chives, a light sprinkle of smoked paprika or cayenne, and serve with lemon wedges alongside.