Check out this special Eggs Benedict created especially for Mother’s Day. A decadent spin on the already decadent classic, it adds smoked salmon and crab meat in place of the traditional Candian bacon.
EGGS BENEDICT WITH SALMON AND CRAB
2 English muffins, split and toasted
4 slices smoked salmon
4 oz jump lump crab meat
4 poached eggs, for serving
3 large egg yolks
1 1/2 tablespoons freshly squeezed lemon juice
Pinch of cayenne pepper, optional
To taste salt
1 cup (2 sticks) unsalted butter, melted
Prepare the Hollandaise: Combine the egg yolks, lemon juice, cayenne and salt in a blender until pale yellow in color, about 30-60 seconds. With the motor running, add the butter in a slow stream until emulsified. Store until needed in a warm spot.
Assemble the dish: Place two English muffin halves on each plate and layer on smoked salmon and crab meat. Gently place a poached egg on top. Drizzle with prepared Hollandaise and serve immediately.