California Benedict
- 4 eggs (poached)
- 2 English muffins (toasted)
- 8 spears fresh asparagus (cooked and kept warm)
- 4 oz. fresh crabmeat
- 1 cup hollandaise sauce
Hollandaise Ingredients:
- 2 egg yolks
- 2 drops Tabasco
- juice from 1/4 lemon
- 4 oz. to 8 oz. clarified butter
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Directions:
Slide eggs into boiling water. When almost set, layer English muffins, asparagus, and fresh crab (making a well to hold eggs). Add poached eggs and crown with hollandaise sauce and fresh dill.
Directions for hollandaise:
In double boiler, whip egg yolks, Tabasco and lemon juice. Add butter slowly as you continue to whip. *Flo also recommends Knorr’s packaged hollandaise if you’re short on time.
Makes 2 servings
Recipe By: Florence Klewin
