45

min
  • breakfast & brunch

Spectral Sourdough Benedict with Crab Hollandaise

In the realm of breakfast and brunch, Eggs Benedict is a celebrated champion. An indulgent composition of poached eggs, ham, and hollandaise sauce, all perched atop a toasted English muffin. This Spectral Sourdough Benedict with Crab Hollandaise takes the classic dish to a whole new level. It uses homemade sourdough bread, offering a tangy counterpoint to the rich hollandaise and succulent crabmeat. The crab hollandaise adds an innovative twist, infusing the dish with an exquisite touch of seafoody sweetness.

  • SERVES
    4
  • PREP TIME
    30 minutes
  • Cook TIME
    15 minutes
Ingredients
  • 4 slices of homemade sourdough bread
  • 4 fresh eggs
  • 1 cup of fresh crabmeat
  • For Hollandaise Sauce
    • 4 egg yolks
    • 1 tablespoon freshly squeezed lemon juice
    • 1/2 cup unsalted butter, melted
    • Pinch cayenne
    • Pinch salt
Directions
  1. Start by toasting the sourdough bread slices until they are golden brown.
  2. For the poached eggs, bring a pot of water to boil. Once boiling, reduce the heat until the water is just simmering.
  3. Crack the eggs into individual small bowls or ramekins. Carefully slide each egg into the simmering water. Let them cook for 4-5 minutes for a runny yolk, or longer if you prefer your yolk more set.
  4. While the eggs are poaching, start preparing the hollandaise sauce. In a blender, combine the egg yolks, lemon juice, cayenne, and salt. Blend until the yolks lighten in color.
  5. Slowly drizzle the melted butter into the blender while it's running. Continue to blend until the sauce is thick and creamy.
  6. Fold in the crabmeat into the hollandaise sauce.
  7. Once the eggs are done, use a slotted spoon to carefully remove them from the water.
  8. To assemble, place a slice of toasted sourdough on a plate. Top it with a poached egg, and then generously spoon the crab hollandaise over the top. Repeat with the remaining ingredients.
  9. Serve immediately, while everything is still warm.

The origin of Eggs Benedict is claimed by multiple sources and steeped in the mists of time. Whether it was born out of a hangover cure or from the culinary genius of a renowned chef, the dish has become a symbol of brunch decadence.

Our Spectral Sourdough Benedict with Crab Hollandaise is inspired by the seaside, and the desire to bring a touch of the ocean to a traditional brunch dish. The sourdough bread is a nod to San Francisco's iconic bakeries, while the crab-infused hollandaise pays homage to the city's vibrant seafood scene.

This recipe takes the traditional Eggs Benedict and elevates it. The sourdough bread provides a tangy, chewy base that's a delightful contrast to the usual English muffin. The crab hollandaise is a stroke of genius, adding a layer of sweetness and complexity to the rich sauce. It's a luxurious upgrade to traditional hollandaise, and one that seafood lovers will appreciate.

This Spectral Sourdough Benedict with Crab Hollandaise is more than just a brunch dish - it's an experience. Each bite is a symphony of flavors, from the tangy sourdough to the creamy egg yolk, the sweet crabmeat, and the rich, buttery hollandaise. It's an indulgence, yes, but one well worth it. And if you're feeling particularly adventurous, you can even try making your own sourdough bread from scratch for the ultimate homemade touch.

breakfast & brunch