A wonderful combination for Eggs Benedict. Crab meat, asparagus, poached eggs and Hollandaise sauce. A match made in heaven.
I have a terrible obsession with the Benedict family, but if you’re a regular reader you already know that.
Before I introduce you to my latest version, I need to come clean about something. There are some mornings when a stick and a half of butter just doesn’t sound good, so I make a version of Hollandaise that lightens things up a bit. Here’s what I do:
My (fake) Hollandaise Sauce
- 2 egg yolks, beaten
- 1/2 lemon, squeezed
- 1/8 cup 2% milk
- 2 T. butter
- dash of cayenne pepper
Heat a non-stick sauce pan over medium heat. Add two slightly beaten egg yolks and heat until almost hot. Watch carefully as you don’t want them to scramble. Add the milk and stir. Melt in the butter and squeeze in the lemon juice and keep warm until ready to use. In my humble opinion this turns out to be a creamy lemony lighter version and one I prefer for my Benedict breakfasts.
OK, so back to the Benedict family. Remember the Spanish-speaking neighbor Chipolte Eggs Benedict? And his rich Aunt Mushroom Cream Sauce Benedict? Well I dreamed up Louie through a photo I saw of a steak topped with crab, asparagus and sauce. So without further ado, please welcome Crabby Uncle Louie into the family.
Top with your perfectly pod-poached eggs
Drizzle with Hollandaise Sauce, serve with some fresh fruit. Wearing your old slip-on style Uncle Louie slippers, fetch the newspaper, grab a cup of coffee and you’ve got a beautiful Sunday morning breakfast.
Eggs Benedict with Crab Meat and Asparagus…It’s What’s For Breakfast.