The Cafe Kevah Benedict Recipe
Two poached eggs on an English muffin with Dungeness crab, avocado, Hollandaise sauce and home-fried potatoes
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Ingredients
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DRINKS
Method
DRINKS
- 1
Potato preparation
Rinse the potatoes and cut into 1/2-inch cubes. Pat dry thoroughly.
- 2
Cook the home-fried potatoes
In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Add the potato cubes and season with 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon paprika. Cook, turning occasionally, 12–15 minutes until golden and crisp. Remove from heat and keep warm.
- 3
Toast muffins
Split the English muffins and toast until golden brown. Set aside.
- 4
- 5
- 6
Hollandaise sauce
In a heatproof bowl set over barely simmering water (or using a double boiler), whisk 2 egg yolks with 1 tablespoon lemon juice and 2 tablespoons water until slightly thickened. Slowly whisk in 1/2 cup melted unsalted butter until emulsified. Season with a pinch of salt. Keep warm.
- 7
Poach eggs
In a wide pot, bring water to a gentle simmer and add 1 teaspoon white wine vinegar. Create a gentle whirlpool and crack the two eggs into the water. Poach 3–4 minutes for soft yolks, longer if you prefer firmer. Remove with a slotted spoon and drain on paper towels.
- 8
- 9
