This recipe should really be called Thomas' Birthday Breakfast. There are a few reasons for that. Eggs Benedict has long been one of my husband's favorite breakfast meals. He could eat it for lunch and dinner as a matter of fact. Well, that and bread pudding, but we will save his bread pudding addiction for another day. So as his birthday is upon us, I wanted to surprise him with one of his favorites. When my husband or my boys are celebrating a birthday, it is my ultimate goal to make them feel special and loved. Life passes by too quickly to take any moments for granted. And what better time to really show someone how much you love them than on their birthday!
Traditionally, Eggs Benedict is served with an English muffin, poached eggs, ham or bacon, and hollandaise sauce. But, like I said, it is Thomas' birthday so I wanted to make this extra special. So I decided to replace the pork with some Dungeness Crab. The results were amazing! I used the Paleo Sandwich Bread instead of a traditional English muffin. Next comes the Dungeness crab, topped with a poached egg, some hollandaise sauce, topped with chives and a sprinkle of paprika. And you know what that equals, one happy husband!
If you have never poached an egg before, this is a great tutorial that will help you poach an egg flawlessly. I have tried the mason jar ring method and I have to say, it works quite well. I also used my Vitamix to blend up a simple hollandaise sauce which was light but flavorful. I actually prefer this sauce to a more thick and creamy version. Of course you can stick to the traditional bacon or ham if you are not feeling the crab. Another thing that goes really well with the crab version is a little avocado. Delish!
1 1/2 pounds Dungeness crab, cooked
8 poached eggs
2 Tbs chives, minced
1 Tbs paprika
For the Hollandaise Sauce:
10 Tablespoons grass-fed butter
3 egg yolks
1/2 tsp sea salt
a pinch of cayenne
1-2 Tbs fresh lemon juice (your preference)
1. Prepare Paleo Sandwich bread ahead of time. Set aside 4 rounds of bread, sliced in half, toasted if desired.
2. Gather the rest of your ingredients as this is a multi-tasking event. Poach 8 eggs and set aside. They only take about 4 minutes to cook. Your crab can be served at room temperature or you can place it in the oven for just a few minutes if you want it warmer.
3 While the eggs are poaching, start melting the butter for the hollandaise sauce in a small saucepan. Do not let it boil.
4. Add egg yolks, lemon juice, sea salt, and cayenne to your blender and blend mixture on medium speed until it lightens in color. About now, your eggs should be done cooking so pull them out of the pot of water and set aside.
5. After the hollandaise sauce has lightened in color, slowly pour the melted butter in the blender and continue to blend on medium speed until all ingredients are fully incorporated.
6. Taste the sauce to adjust flavors if necessary. You want it to have a nice buttery lemon flavor with a touch of salt. You can add more salt or lemon if needed. You should yield about 1 cup of sauce which is enough for about 4 servings.
7. Now to bring everything together. Grab 4 plates and place 2 halves of paleo bread on each plate. Divide the Dungeness crab evenly among the 8 halves of bread. Place one poached egg on each half. Then drizzle each half with some hollandaise sauce. Garnish with some chives and paprika. Makes 4 servings. Enjoy immediately.