CRAB MEAT EGGS BENEDICT
INGREDIENTS ~ SERVES 4
POACHED EGGS
4 Eggs
¼ cup White Wine Vinegar
4 cups Water
HOLLANDAISE SAUCE
3 Egg Yolks
Juice ½ Lemon
1 tbsp Water
½ cup Clarified Butter
Pinch of Sea Salt
GARNISH
1 cup Crab Meat
4 Puff Pastry Rounds
1 Bunch of Asparagus
2 tbsp Olive Oil
2 tbsp Chives
Salt & Pepper
In a pot, bring water and vinegar to a gentle simmer. Working one egg at a time, crack the egg into a small bowl, stir the simmering water to create a tornado effect, and gently pour the egg into the spiraling water. Poach the eggs for 2-4 minutes depending on how cooked you would like the yolks. Using a slotted spoon, transfer the eggs to an ice bath (ice placed in a medium bowl and covered with cold water) to cool. Once eggs are cooled, remove from water, and place in refrigerator until ready to serve.
Pre-heat oven to 400ºF. Roll out puff pastry or handmade pâte feuilletée and cut out 4 4-inch rounds. Place on parchment lined baking sheet, dock the dough with a fork and place in the refrigerator for about 15 minutes to ensure the dough is very cold. Bake for 15 minutes until risen and golden brown.
Trim ends of asparagus, and sauté over medium heat in olive oil until lightly cooked, about 7 minutes. Remove asparagus and set aside. In same sauté pan, warm cooked crab meat in olive oil.
For hollandaise sauce, heat clarified butter in small saucepan until liquid and warm. Fill a large pot one-fourth the way with water and bring to a gentle simmer. Add egg yolks, lemon juice and water to a large heat-proof bowl and set over the simmering water creating a bain-marie. Slowly cook while constantly whisking for about 5 minutes until smooth and thick. Remove bowl and slowly pour in clarified butter, whisking until fully incorporated after each addition. If sauce is too thick, add warm water one tablespoon at a time and whisk. Season with salt and white pepper. To keep sauce warm, place bowl back over warm water with heat off.
For plating, re-warm eggs in warm water, and dry on a clean kitchen towel. Place pastry on plate, top with asparagus, then poached egg, and then crab meat. Pour hollandaise sauce over, and garnish top with minced chives.