Crab Cakes Eggs Benedict, welcome to your new favorite breakfast. With a pinch of some of your favorite hot chile powders, this is a very special Benedict breakfast.
There are so many things to talk about with this post. A new method (for me) to make Hollandaise Sauce in a blender, a great new flavor for the Hollandaise Sauce, and a double-yolked egg when I went to make the Hollandaise Sauce.
I guess there’s really only one thing to talk about…The Hollandaise Sauce.
When making the sauce, I cracked open an egg and found a two yolks? Timeliness is critical when making Hollandaise, so no photo of the twins. Have you ever seen a two-yolked egg?
This recipe comes courtesy of my favorite local specialty store Tony’s Market. I subscribe to Tony’s Culinary Club, receive emails for mid-week specials, weekend specials and recipes courtesy Chef Mick.
Throw in all the wonderful products available in their stores and it’s a culinary extravaganza. This recipe came through on an email and I couldn’t wait to give it a try. Let’s take a look.
The crab cakes were a cinch to make. I simply purchased them pre-made at Tony’s takeout dinner section and sautéed them until golden brown.
Photo from bonappetit.com
The new edition of Bon Appetit magazine featured a five-minute method for making Hollandaise Sauce in a blender. I really thought this sounded like a simplified solution to the otherwise finicky stove top production. And it worked like a charm.
Recipe for Blender Hollandaise for Crab Cakes Eggs Benedict
The Verdict: DEElicious. What a wonderful combination of flavors. The blender Hollandaise turned out to be perfectly luscious and creamy in texture and really did look just like Bon Appetit’s photo.
Making the Hollandaise sauce a bit spicy was such a nice compliment to the crab cakes and with the creamy yolk from the poached egg…MUUUUWAAAA. An exquisite combination of flavors.
And if you’re a nervous Nellie about poaching eggs, take a look at my post for How to Poach An Egg Like a Professional Chef.
I hope you give this recipe Crab Cakes Eggs Benedict a try. And if you do please come back and give the recipe a star rating. And leave a comment about your experience with the recipe.
And if you have a favorite way to serve Crab Cakes Eggs Benedict, let me know, I’d love to give it a try.
Blender Hollandaise for Crab Cakes Eggs Benedict
- 1 1/2 Cup unsalted butter, cubed 2 1/2 sticks
- 2 Tablespoon fresh lemon juice
- Salt and Pepper
- 1 pinch cayenne pepper
- 1 pinch Aleppo Pepper
- 1 pinch Chipotle chile powder
- 2 poached eggs
- 2 English Muffins Toasted
- Fill the blender with very hot water, set aside.
- Melt butter in a small saucepan over medium heat until foaming. Remove pan from heat. Drain blender and dry well.
- Put egg yolks and 2 T. lemon juice in blender; cover and blend to combine . Working quickly and with blender running, remove lid insert and slowly pour hot butter into blender in a thin stream of droplets, discarding the milk solids in the bottom of the saucepan.
- Blend until creamy sauce forms. Season to taste with salt, pepper and more lemon juice, if needed. Serve immediately.
Crab Cakes Benedict With Spicy Hollandaise Sauce …It’s What’s For Sunday Brunch.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.