WEEKDAYS 1e|12c|p

King Benedict

Mario Batali
|
Servings: 6
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moderate
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1 to 30 min
Part 1 of 2

Eggs Benedict get a sophisticated lift from the addition of succulent King Crab Legs.


  • Ingredients
  • step-by-step directions
Ingredients
King Benedict
  • 2 pounds King Crab Legs
  • 1 pound Butter
For the Eggs:
  • 6 Eggs (room temperature)
  • 1 teaspoon White Vinegar
For the Jalapeno Hollandaise:
  • 1 cup Melted Butter (from crab poaching)
  • 4 Egg Yolks (room temperature)
  • 1 Jalapeno (chopped)
  • 1 Lime (juiced)
  • 1 Pickled Jalapeno (chopped)
  • 1/2 cup Cilantro Leaves (optional)
  • Salt and freshly cracked Black Pepper
  • Hot Sauce
To Serve:
  • 3 English Muffins (split and lightly toasted)
  • Hot Sauce
Directions
  • Heat butter in a saute pan over medium-low heat until melted and warm. Place crab meat in the butter to poach for 3 minutes.
  • Once muffins are toasted drizzle with some of the melted crab butter. Serve crab stacked on top of a toasted English muffin with a poached egg, freshly cracked black pepper and a drizzle of jalapeno hollandaise. Garnish with hot sauce.
  • For the Eggs: Bring a medium pot of water to a boil and add white vinegar. Reduce to a light simmer. Line a plate with paper towels. Crack one egg at a time into a bowl and slide into the water. Do not over crowd the pot. Cook for 3 to 4 minutes and remove to the prepared plate with a slotted spoon.
  • For the Jalapeno Hollandaise: In a bowl over a double boiler, whisk the egg yolks, hot sauce, jalapeno, pickled jalapeno and lime juice for 4 to 5 minutes until it begins to thicken. Once the mixture is ribbony and can coat the back of a spoon, drizzle in the melted crab butter, whisking continuously. Stir in some chopped cilantro and adjust seasoning with salt and pepper.

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