DIVINELY RICH EGGS BENEDICT WITH CRAB

Divinely Rich Eggs Benedict with Crab image

Provided by Sandra Lee

Time 55m

Yield 4 servings

Number Of Ingredients 15

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16 slices thick-cut bacon
One .9-ounce package hollandaise sauce mix
1/2 cup bottled clam juice
1/2 cup milk
1/4 cup (1 stick) plus 2 tablespoons unsalted butter
One 4-ounce container prepared refrigerated hollandaise sauce
1/2 cup store-bought pesto
1 teaspoon finely chopped fresh parsley
1 teaspoon finely chopped fresh sage
1 teaspoon finely chopped fresh thyme
4 croissants
1 cup lump crabmeat
8 large eggs
1 tablespoon white vinegar
8 teaspoons finely chopped black olives

Steps:

Preheat the oven to 350 degrees F.
Lay the bacon slices on a rack on a baking sheet. Bake until crispy, 15 to 20 minutes. Set aside and keep warm.
Make the hollandaise mix according to package instructions, using the clam juice and milk with the 1/4 cup butter. Whisk in the prepared hollandaise. Set aside and keep warm.
Put the pesto into a small bowl and mix in the herbs. Thin it with a little water.
Melt the remaining 2 tablespoons butter in a medium skillet over medium heat. Cut the croissants in half and cook them in the butter until they are nicely browned. Warm the crab in the same pan.
Bring a medium skillet of water to a very gentle simmer and add the white vinegar. Crack an egg into a small dish and carefully slip it into the water. Cook for 2 to 3 minutes, depending on how hard or soft you like your yolk. Remove with a slotted spoon onto a paper-towel-lined plate. Continue with the rest of the eggs.
To assemble: Put 2 croissant halves onto a plate. Cut 4 bacon strips in half and lay the strips on top of the croissants. Place 2 poached eggs on top of the bacon. Place a spoonful of crabmeat on top. Cover with hollandaise and sprinkle 1 teaspoon chopped olives over each. Drizzle the pesto around the plate.