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Ингредиенты
- 4 x pre-made crab cakes (prepare according to package's instructions)
- 4 x fresh Large eggs
- 3 x egg yolks
- 1 Tbsp. cool water
- 16 Tbsp. chilled butter finely diced Salt to taste Cayenne to taste Freshly-grnd white pepper to taste
- 1 tsp fresh lemon juice
Инструкции
- Prepare Hollandaise Sauce: In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point. In the top of the double boiler, add in egg yolks and 1 Tbsp. cool water. With a whisk, beat the egg yolks and combine them with water. Continue to whisk till they are creamy.
- Add in a handful of chilled butter cubes to the pan and whisk till the butter is absorbed into the egg mix. Add in remaining cubes, a few at a time till all the butter is absorbed into the mix. Continue whisking the sauce till the sauce is thick and creamy, about 10 min.
- Season to taste with white pepper, healthy pinch of cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice. Keep hot over double boiled till ready to use.
- Poach Large eggs: In a shallow saute/fry pan, bring 2 to 3 inches of lightly salted water to a boil. Turn off the heat and add in the Large eggs at once (break the Large eggs directly into the water to minimize spreading.) Cover the pan with a tight-fitting lid in order to retain heat. Allow the Large eggs to cook undisturbed for about threee min. Then lift off the lid.
- When the whites are opaque and the yolks are covered with a thin translucent/soft layer of white, the Large eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges.
- To Assemble: Place one heated, cooked, crab cake on plate. Place one poached egg on top. Spoon Hollandaise Sauce over top and sprinkle with fresh or possibly dry tarragon. Serve immediately!
- This recipe yields 4 servings.
- Comments: At Sault Falls Inn, we like to serve this on cool winter mornings. Something about the rich and filling nature leaves one full and satisfied. An old favorite with a new twist!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 4 servings | |
| Calories 639 | |
| Calories from Fat 538 | 84% |
| Total Fat 60.8g | 76% |
| Saturated Fat 33.61g | 134% |
| Trans Fat 0.0g | |
| Cholesterol 419mg | 140% |
| Sodium 659mg | 27% |
| Potassium 282mg | 8% |
| Total Carbs 5.63g | 2% |
| Dietary Fiber 0.3g | 1% |
| Sugars 1.06g | 1% |
| Protein 19.32g | 31% |
