EGGS BENEDICT WITH CRAB CAKES

EGGS BENEDICT WITH CRAB CAKES image

Yield 2

Number Of Ingredients 11

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4 crab cakes (pg. 362)
3 cups spinach
4 eggs
1 tbsp apple cider vinegar, for poaching
Hollandaise sauce:
3 egg yolks
3 tbsp extra virgin olive oil
1 tbsp hot water
1 tbsp lemon juice
1/4 tsp salt
Pinch of cayenne

Steps:

1. SautÃ© the spinach in some coconut oil until wilted. Set aside. 2. For the hollandaise sauce, whisk the egg yolks in a medium metal bowl. Add in the olive oil, water, lemon juice, salt and cayenne and continue whisking. Place the bowl over a pot of boiling water so the bottom of the bowl is steamed. Whisk constantly until the sauce thickens, about 1-2 minutes. 3. To poach the eggs, fill a large skillet with water and add apple cider vinegar. Heat to barely a simmer. Crack one egg into a small bowl and use the bowl to slowly slide the egg into the water. Cook for 3-4 minutes or until the whites are set and eggs reach preferred level of doneness. Use a slotted spoon to transfer the eggs to a paper towel- lined plate. Repeat with remaining eggs. 4. To assemble, divide the spinach between plates, top with a crab cake, and place a poached egg over each. Spoon the hollandaise over the top, with another pinch of cayenne if desired. Serve warm.