The Saucy Gourmet is Feeling Crabby, Crab Eggs Benedict with Julia's Classic Hollandaisse

 

So anyone that knows The Saucy Gourmet well, knows two things about me.....I LOVE CRAB and I LOVE EGGS BENEDICT!!!! Well actually, they know a little more.  I love Julia Child, I love her cookbooks, and most of all I LOVE FOOD!!!!

Last summer, I had some of my friends over for brunch.  It was pretty hot outside, so I did not want to prepare anything to heavy.  Eggs Benedict was my choice, but not just ordinary Eggs Benedict, Crab Eggs Benedict on Ciabatta with Julia's Hollandaise!!! I am always trying new additions to our Eggs Benedict.  Sometimes I put it on English muffins, some times on Ciabatta and sometimes on Focaccia Bread (sometimes homemade, sometimes from Sam's Club).  I have topped our bread of choice with nothing or I have added some crab or smoked salmon.  But I ALWAYS finish the dish off with Julia's Hollandaise Sauce, there is nothing better.  In a pinch, I have tried blender recipes and even the package sauces, but nothing even comes close to Julia's recipe!!!  Don't get me wrong, I have had my disasters with this recipe, but after a couple of "learning experiences" I think I have it down!  First "lesson" (or disaster) was over heating the egg yolks and having to throw the "scrambled" eggs down the drain.  Second "lesson" (or disaster)  was adding the melted butter to quickly at first.  Believe the recipe when it says to begin adding the melted butter by droplet, if you add it too quickly, the thickened egg yolks will reject it and it will turn into a separated, oily mess, that goes down the drain.  Also, holding the sauce until it is ready to be served can be a challenge.  If it is kept to warm, it may thin out or curdle.  As noted in Julia's recipe, if you need to hold the sauce for up to an hour or more, place it in a pan of lukewarm water.  If you are going to hold it, use just the 6 ounces of melted butter and as you re-heat the sauce, whisk in 2 more ounces of softened butter.   I know this sounds like a lot of work, but believe me, IT IS WORTH IT!!!

 Julia Child's Classic Hollandaise Sauce 

(from the Mastering the Art of French Cooking)

(Print this recipe)

6-8 ounces  butter

3 large  egg yolks

1 tablespoon  cold water

1 tablespoon  fresh lemon juice

pinch  salt

2  tablespoons cold butter, divided

salt and pepper -- to taste

Cut 6-8 ounces of butter into pieces and melt in a small saucepan over moderate heat, set aside.

Beat the egg yolks for about 1 minute in a medium saucepan, or until they become thick and sticky.  Add the water, lemon juice and salt, and beat for 30 seconds.  Add 1 tablespoon of cold butter, but do not beat it in.  Place the saucepan over very low heat or barely simmering water and stir the egg yolks with a wire whisk until they slowly thicken into a smooth cream.  This will take 1 to 2 minutes.  If they seem to be thickening too quickly, or even suggest a lumpy quality, immediately plunge the bottom of the pan in cold water, beating the yolks to cool them.  Then continue beating over heat.  The egg yolks have thickened  enough when you can begin to see the bottom of the pan between strokes, and the mixture forms a light cream on the wires of the whisk.  Immediately remove from heat and beat in 1 tablespoon cold butter, which will cool the egg yolks and stop their cooking.  Then beating the egg yolks with a wire whisk, pour on the melted butter by droplets or 1/4 teaspoonful until the sauce begins to thicken into a very heavy cream.  Then pour the butter a little more rapidly.  Omit the milky residue at the bottom of the butter pan.  Season with salt, pepper and additional lemon juice if desired. 

Oh So Easy Traditional Eggs Benedict 

4 pieces of Canadian bacon, heated

4 eggs, poached  (check out Simply Recipes Easy Poached Eggs)

Hollandaise sauce (see Julia's recipe above)

2 English muffins, split and toasted

Chives or parley, for garnish

Place one piece of Canadian Bacon on each English muffin half.  Gently place one poached egg on top of the Canadian Bacon.  Spoon on a generous amount of Hollandaise Sauce and salt and pepper to taste.  Garnish with chives or chopped parsley.  Serve immediately, passing additional hollandaise sauce

Eggs Benedict with Crab on Ciabatta

(Print this recipe)

2 ciabatta loaves, cut in half lengthwise and toasted
Butter, softened
12 ounces  fresh crab meat, pick over for shell fragments
8 eggs, poached  (check out Simply Recipes Easy Poached Eggs)

8 Canadian Bacon slices, heated
Hollandaise sauce (see Julia's recipe above)
2 tablespoons  fresh chives -- finely chopped
Lemon wedges
                           
Butter the toasted ciabatta to taste. Spread 1/4 of the crab meat over each half of the ciabatta loaf, top with Canadian Bacon slices.  Gently place two poached eggs on top of the Canadian bacon. Drizzle about 1 tablespoon of hollandaise sauce over each egg. Sprinkle a teaspoon of chopped chives over the sauce and serve immediately. A bowl of the remaining hollandaise sauce and fresh lemon wedges can accompany the dish.