Prep time: 20 Minutes
Cook time: 15 Minutes
Peekytoe Crab Salad:
8 0z peekytoe crab meat (To-Table Peekytoe Crab Here)
1 teasppon lemon zest
1 tablespoon mayonnaise
1 tablespoon plain yogurt
2 tablespoons red sweet pepper – minced (bell pepper or the like)
2 tablespoons thinly sliced chives
1 tablesoon minced parsley
Red pepper flakes to taste
1 tablespoon lemon juice
1 teaspoon kosher salt
1 Stick of butter
3 egg yolks
Juice of one half lemon
2 Fork Split English muffins, Toasted
One small bag or container of baby arugula tossed with a small amount of olive oil and a squeeze of lemon juice.
2 tablespoons thinly sliced chives, for garnish
- Combine all the peekytoe crab salad ingredients in a bowl and toss together
- Use this hollandaise sauce recipe or any other recipe you prefer. Slowly heat butter in saucepan keeping heat as low as possible. Whisk eggs and lemon together and, when butter is ready, add 2 tablespoons of hot water to yolk mixture. Combine yolk mixture with butter. Whisk continually in sauce pan while taking pan on and off the flame (or double boiler) to keep mixture from heating too quickly. Remove from heat and serve when sauce is of desired consistency. (hint, if some curdling occurs, add a tablespoon of hot water and whisk).
- Poach eggs in the fashion you are most comfortable with. I fill a saute/frying pan with water with 3 inches of water, add a splash of white vinegar, and boil. After boiling, reduce heat to s slight simmer (almost not boiling). Add eggs and cook for 3 minute or until egg is of desired consistency. Remove, with slotted spatula, to paper lined place to drain.
- Assemble eggs benedicts: Top each half of the English muffin with a handful of the arugula and a scoop of the crab salad and top with a poached egg. Spoon on the hollandaise and the chive garnish.
When is a good time to serve this dish (i.e. holidays, entertaining guests, etc.)? This is the breakfast on the patio or in bed that Mom dreams of for Mother’s day. Thoughtful, alluring, and special – just like her.