Prep 15 mins
Cook 15 mins
Specialty Recipe from Sault Falls Inn, Braman-Equinunk, PA. Interesting twist on a benedict.
- 4 pre-made crab cakes (prepared according to package's instructions)
- 4 fresh eggs
- 3 egg yolks
- 1 tablespoon cold water
- 16 tablespoons chilled butter, finely diced
- salt, to taste
- cayenne, to taste
- freshly-ground white pepper, to taste
- 1 teaspoon fresh lemon juice
- Prepare Hollandaise Sauce:
- In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point.
- In the top of the double boiler, add egg yolks and 1 tablespoon cold water.
- With a whisk, beat the egg yolks and combine them with water.
- Continue to whisk until they are creamy.
- Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture.
- Add remaining cubes, a few at a time until all the butter is absorbed into the mixture.
- Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes.
- Season to taste with white pepper, pinch of cayenne and salt.
- Finish off the sauce with a few drops of fresh lemon juice.
- Keep warm over double boiled until ready to use.
- Poach Eggs:
- In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil.
- Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.)
- Cover the pan with a tight-fitting lid in order to retain heat.
- Allow the eggs to cook undisturbed for about three minutes.
- Then lift off the lid.
- When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready.
- Lift out of water onto a damp kitchen towel and trim ragged edges.
- To Assemble:
- Place one heated, cooked, crab cake on plate.
- Place one poached egg on top.
- Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon.
- Serve immediately!