I live for these relaxing... snuggling... coffee sipping... blog surfing... no where to rush off to days!
A little cinnamon vanilla coffee, a little brioche & jam, & the beginnings of a spectacular brunch are born!
Sundays were made for this!
West Coast Style Oscar Benedict
Ingredients
1 cup white-wine vinegar
8 large eggs
2 pounds fresh cooked crab meat
4 English muffins, split and toasted
Hollandaise
Avacado sliced
2 tablespoons chopped fresh chives, {for serving}
Directions
In a large saucepan, bring vinegar and 16 cups water to a boil over high heat; immediately reduce heat to a low simmer.
Crack each egg into an individual bowl, checking for shells. Working in two batches, gently drop eggs, one at a time, into simmering water and cook for 2 minutes. Using a slotted spoon, transfer eggs to a paper-towel-lined plate to drain. Repeat process until all eggs are cooked. Let water continue to simmer.
Return eggs to simmering water until heated through, about 1 minute. Place each English muffin face up on a plate. Top each muffin half with slices of avacado, crab meat and a poached egg. Top eggs with Hollandaise sauce and garnish with chives.
Hollandaise
2 large egg yolks
1/2 cup (1 stick) unsalted butter, cut into small pieces
Coarse salt
Cayenne pepper
Freshly squeezed lemon juice
In a heatproof bowl, set over a simmering water bath, whisk together yolks with 1 tablespoon water until fluffy and doubled in volume.
Whisk in butter until melted and well combined; mixture should thicken and coat the back of a spoon.
Season with salt, cayenne pepper, and lemon juice.
Let stand at room temperature until ready to use, up to 1 hour.
Brunch Appetite!
♥ Tawny
1 comment:
Ooh... if only we had fresh crab available in Wisconsin. I would make this in a heartbeat. Good to see another kitchen adventurer. I'd love to have you over anytime!:)
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