Chesapeake Benedict Recipe
jumbo lump crab cakes, poached eggs, brioche, hollandaise, breakfast potatoes
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Ingredients
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Crab Cakes
Poached Eggs
Hollandaise Sauce
Breakfast Potatoes
Brioche
Method
Crab Cakes
- 1
Prepare the Crab Cakes
In a large bowl, combine the jumbo lump crab meat, mayonnaise, Dijon mustard, Old Bay seasoning, chopped parsley, egg, salt, and black pepper. Gently mix until combined, being careful not to break up the crab meat too much.
- 2
Form the Cakes
Add the bread crumbs to the mixture and gently fold in until just combined. Shape the mixture into 4 crab cakes about 1 inch thick.
- 3
Poached Eggs
- 4
Prepare for Poaching
In a large saucepan, bring 4 cups of water and 1 tablespoon of white vinegar to a gentle simmer over medium heat.
- 5
Poach the Eggs
Crack each egg into a small bowl, then gently slide them into the simmering water. Poach for about 3-4 minutes or until the whites are set but the yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
Hollandaise Sauce
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over low heat. Once melted, remove from heat and let it cool slightly.
- 7
Whisk the Egg Yolks
In a medium heatproof bowl, whisk together the egg yolks and lemon juice until pale and slightly thickened.
- 8
Combine and Whisk
Place the bowl over a saucepan of simmering water (double boiler). Whisk constantly while slowly drizzling in the melted butter. Continue whisking until the sauce is thickened and creamy. Season with salt and a pinch of cayenne pepper.
Breakfast Potatoes
- 9
- 10
Add Fresh Herbs
In the last few minutes of cooking, sprinkle the chopped fresh herbs over the potatoes and stir to combine. Remove from heat.
