Dungeness Crab Eggs Benedict
Poached eggs and lemony hollandaise over sweet Dungeness crab, the brunch plate that shows off real technique.
By Steven Russell
French
Poached eggs and lemony hollandaise over sweet Dungeness crab, the brunch plate that shows off real technique.
Eggs Benedict tests two techniques at once: a poached egg with a soft center, and a hollandaise that stays smooth. Get both and you have the finest thing on any brunch table. This version trades the usual ham for sweet Dungeness crab, a Pacific turn on a French classic.
Hollandaise scares people, but it is only an emulsion of egg yolk and butter, held together off the heat. Keep the pan warm, not hot, whisk steadily, and it comes together every time. If it tightens, a spoonful of warm water loosens it right back.
Make the hollandaise: whisk the yolks and lemon juice in a bowl set over barely simmering water until pale and thick, about 2 minutes.
Why Off direct heat, so the yolks thicken instead of scrambling.Slowly stream in the warm butter, whisking constantly, until glossy and thick. Season with salt and cayenne. Keep it somewhere warm.
Why Adding the butter slowly is what builds the emulsion.Warm the crab gently in a small pan, just to take the chill off.
Why Overheating crab makes it stringy and dry.Bring a wide pan of water to a bare simmer with the vinegar. Slip in the eggs and poach 3 minutes.
Why The vinegar helps the whites set around the yolk.Toast the muffins. Top each half with crab, a poached egg, and a spoon of hollandaise. Finish with chives.
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