Chesapeake Crab Benedict Recipe
Organic poached eggs*, crab meat, hollandaise, fresh baked buttermilk biscuit. Breakfast potatoes and steamed asparagus.
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Ingredients
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Buttermilk Biscuit
Crab Benedict
Sides
Method
Buttermilk Biscuit
- 1
Prepare the Biscuit Dough
Preheat your oven to 450°F (230°C). In a large bowl, mix together the flour, baking powder, baking soda, and salt. Cut in the butter until the mixture resembles coarse crumbs. Make a well in the center and add the buttermilk, stirring until just combined.
- 2
Shape and Bake
Turn the dough onto a floured surface and knead gently until it comes together. Pat it into a 1-inch thick round. Cut out biscuits using a biscuit cutter and place them on a baking sheet. Bake for 12-15 minutes or until golden brown.
Crab Benedict
- 3
Poach the Eggs
Fill a pot with water and bring it to a gentle simmer. Crack each egg into a small bowl and gently slide it into the simmering water. Cook for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and set aside.
- 4
Sides
- 5
- 6
Steam the Asparagus
Trim the ends of the asparagus and steam for about 5-7 minutes until tender. Drizzle with olive oil and season with salt before serving.
