Seafood Eggs Benedict Recipe
May 6, 2011 8:38 am
Perfect for breakfast in bed
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This one is for you seafood lovers and is a perfect way to celebrate Mother's Day this weekend.
Servings: 6 servings
1 to 2 tablespoons vinegar
12 slices ciabatta bread, or 6 cut in half if they are large
unsalted butter, for spreading
6 tablespoons cream cheese
12 spears asparagus, cut in half and steamed until fork tender
1/2 lemon, zested
1 1/2 cups jumbo lump crabmeat, picked and divided into 12 portions
12 slices smoked salmon
12 large shrimp, cooked, completed peeled and deviened
, to taste
12 sprigs dill, about 2- inches long
1 recipe hollandaise sauce
- In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
- Meanwhile, butter the ciabatta on both sides and place in a pan or a on a griddle to lightly toast.
- Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon. Place the poached egg on top.
- Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest.
Level of Difficulty:
Food Republic Newsletter
Drink like it’s 1920 with Sidecars and the Tuxedo
The cans and bottles to seek out
Chefs on flavor, skins, shapes and seasons
Craig Deihl is the cured-meat master of Charleston
Keep it in mind next time you're shopping for meat
One of NYC's youngest, most artful chefs speaks out
Let that melty cheese ooze out and get crunchy
Turn functional storage into a stylish centerpiece
Florida chef on the pressure to find talent