Ingredient: Motts Channel Seafood Jumbo Lump crabmeat

Seafood Eggs Benedict Motts

Seafood Eggs Benedict

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
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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cioppino-cl-x

Cioppino

Cioppino is San Francisco’s signature dish, but seafood lovers everywhere will keep this recipe close to their hearts.

Recipe Credit:  Recipe courtesy of Coastal Living Photo Credits: Jennifer Davick; Styling: Ginny Branch

Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Cioppino
Print Recipe
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Servings Prep Time
10 people 24 minutes
Cook Time
42 minutes
Instructions
  1. Heat oil in a large soup pot over medium heat. Add onion and garlic, and cook 7 to 10 minutes or until tender. Stir in bay leaves and next 5 ingredients. Cook 2 minutes.
  2. Stir in broth and next 3 ingredients. Bring to a boil, reduce heat, and simmer 30 minutes.
  3. Stir in clams and white fish; cook 5 minutes. Stir in shrimp, crab, and squid, if desired. Cook 5 minutes or until seafood is opaque and clams open wide. (Discard any that do not.)
  4. Ladle cioppino into bowls, and top with chopped parsley. Serve with sourdough bread.
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