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Davis Bynum Menu

Eggs Benedict Florentine with Crab Hollandaise

Eggs Benedict Florentine with Crab Hollandaise

Recipe from
Davis Bynum
Pair with
Davis Bynum River West Vineyard Chardonnay

Ingredients:

3 egg yolks
Juice of half lemon
½ cup butter melted
Pinch of cayenne pepper
Salt
3 ounces of crab meat
4 ounces fresh spinach
4 English muffins split
8 eggs
Salt and pepper to taste
Fresh chopped parsley for garnish

Directions:

Whisk the eggs, lemon juice in a bowl, place over a sauce pan with simmering water. Continue to whisk. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter, continue whisking until the sauce is thickened. Remove from the heat, season with cayenne and salt to taste, fold the crab. cover and place in a warm spot.

Toast the English muffins, fill a sauce pan full of water. Bring to gentle simmer. Gently break one of the eggs into the water taking care not to break it. Repeat with the remaining eggs. Cook for 3 minutes until the egg white is set and the yolk remains soft. Remove with a slotted spoon, allowing the egg to drain.

Lay some of the spinach on top of each muffin half, followed by a poached egg. Season with salt and pepper, spoon Hollandaise sauce over the eggs. Garnish with parsley.