It’s no secret that we’re fans of breakfast for dinner. Or that I am obsessed with egg on egg. Following Saturday night’s sushi extravaganza, my sister sent us home with fresh crabmeat and roe—and a lot of it. And before I even got in the car to drive across town, I knew exactly the fate of said seafood. Because the only thing more exciting than breakfast for dinner is Eggs Benny for dinner! I’m sure someone somewhere has already realized this INSANE creation, but for the time being, I like to think it’s mine, all mine. The salty-oily salmon roe is fantastic with the poached egg, and I loooooove breaking through the yolk and having the hollandaise and yolk mingle with the crab meat. If you have arugula on hand, which I didn’t, it would add a wonderful peppery note (I would place on muffin before adding crab). If you really want to take your life in your own hands, instead of arugula, try avocado slices. I have tried this latter combo before and it is very naughty indeed.
The Foodinista’s Crab Benedict with Salmon Roe
1 tablespoon white wine vinegar
1 1/2 teaspoons salt
4 English muffins, split and toasted
3 tablespoons butter, softened
Dijon mustard, to taste
Arugula or avocado slices, optional
12-16 ounces fresh crabmeat (depending on how piggy you are feeling)
Basic Hollandaise Sauce (to which I added a little orange zest)
Freshly cracked pepper
Fill large skillet with enough water to reach depth of 2 inches. Add white wine vinegar and 1 1/2 teaspoons salt to water. Bring to simmer over high heat. Reduce heat to medium-low. Crack eggs into skillet of simmering water. Cook until whites are set and yolks are set to desired doneness, about 3 minutes for medium-set yolks.
Using slotted spoon, transfer eggs to plate.
Spread 3 tablespoons butter and a dollop of Dijon mustard over split sides of toasted English muffins. If using arugula, place leaves atop each English muffin half, or if using avocados, distribute slices. Divide crab evenly atop muffin halves. For each muffin, transfer egg from plate using spatula and place over crab meat. Top each with hollandaise, salmon roe and freshly cracked pepper.