Eggs Benedict With Asparagus & Crab Recipe
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
salt and pepper
1/4 cup parsley
1/4 cup vegetable oil
1 teaspoon vinegar
4 thin slices Canadian bacon cooked OR your favorite ham
2 English muffins
4 whole crab claws cooked OR grilled salmon
Put parsley and oil blender or food processor and process until blended. Place mixture in a squeeze bottle for easy garnishing.
In a large skillet, bring 2 inches of water and vinegar to a boil.
Crack 1 egg into a glass.
Reduce water to a simmer and pour egg into water in one quick motion.
Quickly add remaining eggs. Let eggs cook for 4 to 5 minutes. This white should be firm but the yellow should be runny.
Remove eggs with a slotted spoon and drain on a paper towel.
Toast the English muffins until golden.
Make the sauce
Place egg yolks, water and lemon juice into blender. Blend for 1 minute.
With blender running, pour butter through open hole of blender lid.
Season with salt and pepper and keep warm.
Serving Your Eggs Benedict
Top each half muffin with bacon, a poached egg and crab claws or salmon.
Pour warm sauce over all.
Garnish with parsley oil and steamed asparagus.