Eggs Benedict With Asparagus And Crab

Eggs Benedict With Asparagus & Crab Recipe

Serves: 2

Ingredients

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 eggs

4 thin slices Canadian bacon cooked OR your favorite ham

2 English muffins

4 whole crab claws cooked OR grilled salmon

Steamed asparagus

NANCY WELKER IS THE AUTHOR OF THE “LOOK GREAT FOR LIFE SERIES”
Simple methods.
Spectacular results.

Directions

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.

 

 

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