Monday, December 28, 2015

Delicious Crabby Eggs Benedict!



Well!!!  Nice to see you back!  No wait, it's me that has been gone...it seems that I went straight from harvest into the holidays, so no time to post, although there was a bit of cooking going on.  Speaking of holidays, it was leftovers from a delicious crab Christmas Day dinner that inspired this post!  I love Eggs Benedict, but since I can't eat gluten, no english muffins for me.  Instead, I substituted a delicious hash brown cake for the english muffin and I think it was even more delicious than the original!  I used pre-made hash brown patties and prepared Hollandaise sauce to make it quick and easy, but you're welcome to create a lot of work for yourself and grate, wring out and fry your own hash brown patties, and go ahead and make that hollandaise from scratch if you've got the time and the nerves to keep the egg yolks from curdling. Myself, I was just too worn out from the holidays :).  If you're gluten free, make sure your prepared Hollandaise sauce is gluten free...otherwise you will have to make your own.

Crabby Eggs Benedict

Vegetable Oil
4 Pre-made Frozen Hash Brown Patties (or fry your own fresh)
2 Cups Cooked Crab Meat
4 Eggs
1 Tbsp Vinegar (any kind, I used Apple Cider Vinegar)
Prepared Hollandaise sauce

Prepare Hollandaise sauce or warm in a sauce pan if already prepared and move to a back burner on very low heat, stirring occassionally until you're ready for it.

Put about 2 inches of water in a medium saucepan along with a tablespoon of vinegar and start heating on high until you get a simmer going, then turn down to keep it simmering but not boiling.
While your water is heating, in a large skillet, heat a few tablespoons of vegetable oil over medium high heat until shimmering.  Fry the hash brown patties on both sides, should only take about 5 minutes each side if using frozen.  Only turn once!  Wait for them to get appropriately brown on each side before you turn.  It will take quite a bit longer if you use fresh shredded potatoes.  Remove from oil and let drain on paper towels.

By this time, your water should be at a good healthy simmer.  Crack an egg into a small dish and carefully and slowly pour it into the simmering water.  Repeat with the other 3 eggs.  Simmer the eggs for about 4 - 5 minutes, just until the whites are not jiggly.

Just before eggs are done, heat the crab meat in the microwave for about 20 seconds just to warm it up.

Place 2 hash brown patties on each plate, divide the crab mixture evenly over all of the patties and top each with a poached egg.  Pour hollandaise over the top to taste.  

A little salt and pepper, and you're done!  All in about 20 to 30 minutes!  And if you make your own hollandaise sauce, it's gluten free!

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