I LOVE my chickens. Just ask my kids. And, Summer means EGGS on our farm. Lots of eggs. More eggs than I know what to do with.
And on Whidbey Island, it means lots of Dungeness Crabs from our surrounding waters.
In August, one of my favorite ways to use our beautiful eggs is in Crab Eggs Benedict. For a Paleo version I use a bed of sliced tomatoes and bacon to replace the typical english muffin. Believe me, you won’t miss the muffin.
In this version, I place the poached egg on top of the tomato/bacon bed and then add warm crab and a generous drizzle of hollandaise. If you don’t have access to crab meat, a ripe avocado is great in its place.
And, if you’re ever in Seattle try Portage Bay Cafe.
Portage Bay Cafe was my introduction to a really good crab eggs benedict.
Still one of my favorite breakfast restaurants ever.
And, their motto is “Eat Like You Give a Damn- Local, Organic, Sustainable”.
Can’t argue with that!
August Crab Eggs Benedict
Ingredients and Preparation
3 egg yolks
1 ½ tsp dijon mustard
1 T lemon juice
¼ tsp salt
Tiny pinch cayenne pepper- more if you’re brave
½ c melted salted butter
- Melt butter in the microwave or on the stove
- In a blender, combine egg yolks, lemon juice, mustard, salt and cayenne. Blend 10 seconds or so
- Slowly add melted butter to egg mixture while blender is running
- Pour hollandaise while warm over eggs, vegetables (so good on asparagus) or fish
Note: you can use more or less dijon or lemon juice depending on your taste