Jumbo Lump Crab Benedict Recipe

Inspired by Paladar 511

Time45m

Serves4

cornbread, jalapeno, poached eggs, lime hollandaise

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Ingredients

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Ingredients for Jumbo Lump Crab Benedict

2 cups Cornbread

1 medium Jalapeno, diced

1 cup Jumbo lump crab meat

4 large Eggs

2 tbs ReaLime juice

2 large Egg yolks

1 stick Butter, melted

1 tsp Celtic sea salt

to taste black pepper

2 tbs Chives, chopped

Method

Directions for Preparation

Prepare the Cornbread

Preheat the oven to 400°F (200°C). Prepare cornbread according to your favorite recipe or use a store-bought mix. Fold in the diced jalapeno to the batter before baking. Bake until golden brown, about 20-25 minutes. Let cool and slice into rounds.

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but the yolks are still runny. Remove with a slotted spoon and set on a paper towel to drain.

Make the Lime Hollandaise

In a double boiler, whisk together the egg yolks, lime juice, and melted butter until the mixture thickens and doubles in volume. Season with salt and black pepper to taste. Keep warm.

Assemble the Benedict

Place a slice of cornbread on each plate. Top with a generous amount of jumbo lump crab meat, followed by a poached egg. Drizzle with lime hollandaise and garnish with chopped chives.