Eggs Benedict with Crab, Spinach, and No-Hassle Hollandaise Sauce

Ingredients

2 teaspoons butter
2 English muffins
1 (10-ounce) package fresh spinach, cooked down, then drained
3/4 cup cooked crabmeat
2 ounces white vinegar
4 very fresh jumbo eggs
Garnish: diced red pepper and freshly ground black pepper
No-Hassle Hollandaise Sauce (see below)

Instructions

Fill a 4-quart pan with 3 inches of water and heat until bubbles barely form on the bottom of the pan (about 200° to 205° on an instant-read thermometer). While the water is heating, make the No-Hassle Hollandaise Sauce.

Next split and lightly toast and butter English muffins. Divide cooked spinach among the four halves, then top each with about 3 tablespoons crabmeat. Place two muffin halves on each plate. When the water has reached the desired temperature, mix in vinegar and reduce heat to maintain a bare simmer. Crack 1 egg into a small bowl, tilt the edge downward toward the water, and gently immerse it as you slowly release the egg. Gently gather the white toward the yolk with a slotted spoon. Repeat with the other 3 eggs. Allow eggs to remain undisturbed in the water 4 minutes each, gently removing with a slotted spoon. The whites should be firm and opaque and the yolks quite soft and liquid. Blot each egg dry with a paper towel, trim off ragged edges if desired, and place one egg onto each of the English muffin halves. Top each egg with 2 to 3 tablespoons hollandaise sauce and garnish with diced red pepper and freshly ground black pepper. Serve immediately.

No-Hassle Hollandaise Sauce*

Yield: 

2 servings

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