Eggs Chesapeake Recipe
Poached eggs over a crab cake finished with hollandaise.
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Ingredients
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Crab Cakes
Hollandaise Sauce
Poached Eggs
Method
Crab Cakes
- 1
Prepare the Crab Cake Mixture
In a large bowl, combine crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, green onions, bread crumbs, egg, salt, and black pepper. Mix gently until all ingredients are well combined.
- 2
Shape the Crab Cakes
Form the mixture into patties, about 2-3 inches in diameter. Place the patties on a plate and refrigerate for at least 30 minutes to help them firm up.
- 3
Hollandaise Sauce
- 4
Prepare the Double Boiler
In a saucepan, bring water to a simmer. Place a heatproof bowl over the saucepan, ensuring it doesn't touch the water.
- 5
- 6
Add Butter
Slowly drizzle in melted butter while continuously whisking until the sauce thickens. If the sauce is too thick, you can add a little warm water to reach the desired consistency.
- 7
Season the Sauce
Remove from heat and stir in salt and cayenne pepper. Keep warm until ready to serve.
Poached Eggs
- 8
Prepare the Poaching Water
Fill a saucepan with water and bring it to a gentle simmer. Add vinegar to the water.
- 9
Poach the Eggs
Crack each egg into a small bowl. Gently slide the eggs into the simmering water. Poach for about 3-4 minutes for a runny yolk. Remove with a slotted spoon and drain on paper towels.
Assembly
- 10
Plate the Dish
On each plate, place a crab cake. Top with a poached egg and drizzle with hollandaise sauce. Serve immediately.
