Eggs Benedict "Maryland" Style

We're with Maryland on this one--crab makes eggs benny that much better.

Crab Salad
1/2 cup mayonnaise
1/2 lemon, juiced
2 Tablespoons chopped parsley
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce (recommended: Tabasco)
Salt and freshly ground black pepper
1/4 cup finely chopped bell pepper
2 cups lump crabmeat, picked free of shells

Hollandaise Sauce
2 egg yolks
4 Tablespoons cream
4 Tablespoons butter, room temperature
1/2 lemon, juiced
Dash cayenne
Pinch salt
Pinch sugar
1 Tablespoon white vinegar

Poached Eggs
3 cups water
1 tablespoons white vinegar
1 teaspoon salt
4 large eggs
Parsley, for garnish
English Muffins, to serve


Crab Salad
In a large bowl, whisk together all ingredients except red pepper and crabmeat. Gently fold in the crab and peppers. Reserve.

Hollandaise Sauce
Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Stir in the vinegar.

Poached Eggs
Bring the water, vinegar and salt to a low simmer in a medium saucepan. Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup, and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let slowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft, runny yolks. Remove with a slotted spoon onto a paper-towel-lined plate.

Top a toasted English muffin with crab salad. Top with egg and hollandaise. Garnish with parsley. Serve immediately.

How to Serve it Up

Square Dinner Plate
Round Dinner Plate
All Occasion Napkins