Ingredient: eggs

Benedict

Caribbean Crab Cakes Benedict

This Caribbean Crab Cakes Benedict was originally posted: April 2017

Ok. So this is a little more tie consuming than our usual recipe shares. But it’s a holiday weekend and the perfect time to stretch your culinary muscles. This decadent recipe offers an exotic twist on a brunch staple.

Serves six.

Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett.

For more great recipes visit Alison’s recipe box by clicking here. Send us your recipes by emailing mottschannel@gmail.com.

Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Benedict
Caribbean Crab Cakes Benedict
Print Recipe
This decadent recipe offers an exotic twist on a brunch staple. Serves six. Recipe courtesy of Julia Dowling Rutland as featured on CoastalLiving.com. Photo credit: Howard L. Puckett. For more great recipes visit Alison's recipe box.
Servings Prep Time
6 people 8 hours
Servings Prep Time
6 people 8 hours
Ingredients
Main Dish
Hollandaise Sauce
Servings: people
Instructions
Main Instructions
  1. Place crackers in a blender or food processor; process until finely ground. Place bread in blender or food processor; process until finely ground.
  2. Combine crabmeat, mayonnaise, cracker crumbs, breadcrumbs, egg white, and next 4 ingredients in a large bowl. Cover and chill 8 hours.
  3. Shape crab mixture into 6 (4-inch) patties. Cook crab cakes, in batches, in hot oil and melted butter in a large skillet over medium-high heat 4 minutes on each side or until golden.
  4. Place avocado slices and poached eggs on crab cakes, and top with Caribbean Hollandaise Sauce and pepper. Garnish, if desired.
Hollandaise Sauce
  1. Whisk yolks in top of a double boiler; gradually whisk in juice
  2. Place over hot water (do not boil). Add butter, 1/3 cup at a time, whisking until smooth. Whisk in remaining ingredients.
  3. Cook, whisking constantly, 10 minutes or until thickened and a thermometer registers 160°.
  4. Serve immediately.
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Seafood Eggs Benedict Motts

Seafood Eggs Benedict

Seafood Eggs Benedict Motts
Seafood Eggs Benedict
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Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Seafood Eggs Benedict Motts
Seafood Eggs Benedict
Print Recipe
Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.
Servings
6 servings
Servings
6 servings
Ingredients
Main Ingredients
Hollandaise Sauce
Servings: servings
Instructions
  1. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer.
  2. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water.
  3. Meanwhile, butter the ciabatta on both sides and place in a pan or on a griddle to lightly toast.
  4. Top each piece the with a smear of cream cheese. Top each with 2 pieces of asparagus. Top the asparagus with a scoop of crabmeat.
  5. Place the poached egg on top. Top each egg with a shrimp and drizzle with the hollandaise. Season with the salt and pepper.
  6. Garnish with the dill and the lemon zest.
Hollandaise Sauce
  1. In a small saucepan, melt four tablespoons of butter. Do not let it brown.
  2. In a medium-sized bowl, beat together four egg yolks, two tablespoons fresh lemon juice, freshly ground pepper, and salt.
  3. To combine the eggs with the melted butter requires a little technique called tempering. If you simply add the eggs directly to the warm butter, the eggs will curdle, which is not good. Unless you enjoy unattractively lumpy and congealed sauces. Which you shouldn't. To temper the eggs, add a teaspoon of the melted butter to the egg mixture and beat with a whisk. Gradually introducing the hot liquid to the cold keeps the mixture from curdling. Keep adding the melted butter to the egg mixture slowly until you've added about five tablespoons. Be sure to keep whisking the entire time. Really the entire time. Do not stop.
  4. Add the egg mixture to the saucepan. Turn the heat to low and very quickly cook the mixture — no more than 15 seconds, still whisking constantly. If your hollandaise sauce doesn't seem thick enough, you can return to the heat and continue cooking it in five second increments — if the heat gets too high you run the risk of the eggs ending up scrambled. Keep whisking the Hollandaise sauce the entire time, until it reaches the consistency you desire. If the sauce gets too thick, you can thin with a few drops of warm water before serving.
Recipe Notes

Once you've mastered a basic hollandaise sauce you can create endless versions of this breakfast favorite. This dish is perfect for  Easter brunch or any weekend where full flavor is on the menu.

Recipe adaptation and photo credit:   via foodrepublic.com

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327-wilson-christmas-eve-shrimp

Christmas Eve Shrimp

Christmas Eve Shrimp
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Christmas Eve Shrimp
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Ingredients
Servings:
Instructions
  1. Clean and devein shrimp.
  2. Place shrimp in a bag with flour. Remove shrimp shaking off excess flour.
  3. In a large mixing bowl mix eggs, 1/2 cup Parmesan cheese, garlic powder, salt and pepper.
  4. Place olive oil in a large skillet and heat oil on medium heat.
  5. Dip shrimp in egg mixture and place them in the heated skillet and fry to a golden brown then flip over till fully browned on both sides.
  6. Remove from oil and place on paper towel lined plate, sprinkle remaining cheese on hot shrimp and serve.
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