One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Monday, January 4, 2010

Eggs Benedict with King Crab


Yesterday I tried my hand at making English muffins. I love English muffins. Those little nooks and crannies of a well-made English muffin were made for oozing, melting butter or drizzled honey, or some homemade jam. My first attempt was slightly lacking but held great potential! A couple of them (the recipe made 8) even came out fairly well! They taste wonderful - I just need to get the grilling temp even. I will definitely work on that.

Now that I had a few of these on hand, I wanted to do something really special with them. Melted butter, drizzled honey, or homemade jam not withstanding, I decided on Eggs Benedict, which has to be my all-time favorite brunch dish. Now, many years ago, I had brunch at a little restaurant in Dallas that offered up a few different versions of Eggs Benedict, among them E.B. with King Crab. How decadent is that?! A split, toasted English muffin, layered with steamed King Crab meat, a poached egg, and a river of Hollandaise over top. It was the best brunch dish I'd ever had and have since recreated it at home for friends. And what a great way to start the new year, yes? Sheer decadence (to which will give way to more healthy eating... I hope... but... that's for tomorrow... ) ;-D

Eggs Benedict with King Crab

English muffins (recipe follows or use store-bought), split & toasted
King Crab, steamed
Eggs, poached (one for each English muffin half)
Hollandaise Sauce (recipe follows)

Layer toasted English muffin with crab meat (as much as you like!) Place a well-drained poached egg over crab meat, and pour Hollandaise sauce over eggs. Serve and enjoy!!

Hollandaise Sauce
3 egg yolks
2 tablespoons fresh lemon juice
1/4 teaspoon salt
Dash hot pepper sauce
1/2 cup butter, melted and bubbling

Add egg yolks, lemon juice, salt and hot pepper sauce to blender, and blend about 5 seconds. With blender running, and partially covering top, pour in bubbling butter in a steady stream. Blend until thickened, about 30 seconds. Serve immediately.

Yield: 3/4 cup

Source: GE appliance recipe, copyright 1978


English Muffins
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees F.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.


*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings.

Source: http://www.foodnetwork.com/recipes/alton-brown/english-muffins-recipe/index.html

9 comments:

Jeanette said...

Oh my stars, that just makes me weak in the knees. Drooling here. Just beautiful.

La Table De Nana said...

Lori.. this is simply gorgeous..You sure know how to live:)

Thibeault's Table said...

Is there anything better for breakfast than Eggs Benedict. I bet that crab was wonderful dipped in the hollandaise sauce.

Beautiful photos.

Ann

Linda said...

OMG...that plate of food is a thing of beauty and deliciousness...I would love to stick my fork in and break the yolk of one of those perfectly poached eggs...
Yummm....all I can say is yummmmmmmmmm....
Gorgeous pics Lori...as always!

once in a blue moon... said...

omg, you have just become damn dangerous...

just sitting down to eat alaskan king crab, i suddenly feel cheated~

GE Appliances said...

YUM, this just looks and sounds delicious! Would you mind if we linked to this recipe on the GE Appliances Facebook page? I love that the English muffin recipe came from an old GE Appliances cookbook ...

Thanks, Megan

consindsocialmedia@ge.com

2 Stews said...

I have an English muffin every morning, but not quite this delicious! I think I will finally try my hand at homemade English muffins. Not much compares to fresh homemade, warm bread.

Thanks, Lori.

Diane

Heather C said...

Wow that looks amazing!

johnswift67 said...

It is looking awesome. I will try it.

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