Everyonce in a while, we have breakfast for dinner. Sometimes it's quick and easy - scrambled eggs and turkey bacon. Sometimes it's a little more "complicated", like Crabcake Eggs Benedict. We first had this dish in Hilton Head a couple of years ago and it was wonderful. We used Norm's crabcake stuffing recipe that we used at Christmas to stuff a lovely filet tenderloin. Instead of English Muffins, we grilled up some large portabello mushroom caps. Paired with some fresh fruit, it was the perfect dinner!
Crabcake Eggs BenedictWhat you need:
portabello mushroom caps
eggs
crabcakes
hollandaise sauce
chopped chives
As the crabcakes are cooking (we just sautee them in a frying pan), grill the mushroom caps, poach the eggs and make the sauce. To plate: place a mushroom cap on the plate, top with crabcake, then poached egg and top with sauce and chives.
2 comments:
Thanks for posting this! I went to brunch last month and had ordered a crabcake benedict similar to the recipe you shared. You've given me inspiration to try recreating the dish at home - thanks! :)
Um....your blog called. It feels neglected and wants to be updated.
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