Sun Dried Tomato Chipotle Crab Eggs Benedict
This simple yet decadent dish is quintessential to any spring brunch with fresh crab from this years season and zesty sun dried tomato chipotle sauce for added robust flavor. Crab harvest in Italy is a seasonal activity normally taking place in the peak seasons of spring and fall. Crab are caught with gill nets placed in the sea's waters. Set the stage at your next brunch with this star meal garnished with fresh chives and cayenne pepper. Serve along side roasted fingerling potatoes and or a chilled glass of fresh orange juice.
Total Cook Time: 30 minutes
Bella Product Used:
- 5 large eggs
- 2 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 c unsalted butter
- 1 tsp kosher salt
- 1 tbsp vinegar, preferably white wine
- 1 lb picked crab meat, cooked, preferably heavy on the claws
- 1 jar 8.5oz jar Bella Sun Luci Sun Dried Tomato Chipotle Sauce
- 1 english muffin
- ½ c fresh arugula
- A pinch of cayenne pepper or paprika
- A pinch of fresh chives, finely chopped
- Add 3 egg yokes, lemon juice, Worcestershire sauce, and mustard to a large bowl and whisk to combine.
- Using the immersion blender slowly add melted butter to bowl in small batches while mixing thoroughly in between. Set aside.
- Add cooked crab meat and sun dried tomato chipotle sauce to a medium sized bowl and stir until combined.
- Slice and toast english muffin to desired texture then place open faced on a plate.
- Top toasted muffins with arugula then the crab meat mixture.
- Bring 2-3 quarts of salted water and white wine vinegar to boil.
- One at a time gently crack a whole egg and place it into the boiling water. Move the egg gently with a spoon while grazing the bottom of the pot. This helps the egg to not stick to any side. Cook for approximately 60 seconds.
- Place the poached egg on top of the stacked crab meat and generously spoon hollandaise sauce over egg. Sprinkle on cayenne and chopped chives for garnish.