Tuesday, December 28, 2010


Begining December 25th there are a lot of morning afters. The morning after Christmas Eve. The morning after Christmas. Our Anniversary on the day after the morning after Christmas. And finally today, the morning after a great anniversary dinner.

I wanted to make something nice for breakfast. I started thinking about what was in the fridge. There was some champagne left over from the Anniversary toast. There was some delicious crab left over from the sushi class. A couple of English Muffins in the fridge, some blood oranges from Sharon, some butter and eggs and


We had everything for Blood Orange Mimosas and Crab Benedict.

And ...OMG......this was to die for.

Ron had two...

I used Julia Child's Hollandaise Sauce recipe and some left over canned Crab. This was sooo good.


3 egg yolks
1 tbsp. WATER
1 tbsp. fresh lemon juice  and a little more to your taste
6-8 oz. very soft unsalted butter
1 dash cayenne pepper
Salt to taste
Freshly ground white pepper to taste
Whisk the yolks, water, and lemon juice in the saucepan for a few moments, until thick and pale.
Set the pan over moderately low heat (I use a double boiler) and continue to whisk at reasonable speed, reaching all over the bottom and insides of the pan, where the eggs tend to overcook.
To moderate the heat, frequently move the pan off the burner for a few seconds, and then back on.

As the eggs cook they will become frothy and increase in volume, and then thicken. When you can see the pan bottom through the streaks of the whisk and the eggs are thick and smooth, remove from heat.
By spoonfuls, add the soft butter, whisking constantly to incorporate each addition. As the emulsion forms, you may add the butter in slightly larger amounts, always whisking until fully absorbed. Continue incorporating butter until the sauce has thickened to the consistency you want.
Season lightly with salt and pepper and a dash of cayenne pepper, whisking in well. Taste and adjust the seasoning. I like to add a little more lemon juice at this time.  Serve lukewarm.

This makes enough for four Eggs Benedict.

I boiled some water and added 1 TBSP. white vinegar to it. When it was at a rapid boil I reduced it to a simmer and dropped one egg in the water. Once it came to the surface I removed it with a slotted spoon and put on a plate and put the next egg in.

I microwaved the crab for 20 seconds, just to warm it. Toasted some English muffins and then topped the muffin with an egg, some crab and the Hollandaise on top.

This was super easy and really good.

No comments: