Have a few leisurely mornings ahead during the holidays? Chef David Hutton gives eggs Benedict a few delicious twists – warm buttery crab meat, silky smoked salmon and a healthy dose of dill to dress up the hollandaise (you can use this super simple recipe to get you started) – so you can enjoy the brunch classic in the comfort of your own home.
- 8 large eggs
- 8 English muffins, toasted
- 1/2 cup Hollandaise sauce
- 1/2 cup Maine crab
- 4 slices smoked salmon
- 2 tablespoons dill, chopped
- 3 tablespoons of white vinegar
- Salt and pepper to taste
- 2 large Idaho potatoes, diced and blanched
- 1/2 Spanish onion, diced
- 1/2 red bell pepper, diced
- 1/2 yellow bell pepper, diced
- 1/2 cup scallions, chopped
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- In a shallow sauce pan, bring half a gallon of water to a simmer. Add the white vinegar.
- Mix the dill and hollandaise.
- Warm the crab gently in butter.
- When the water starts to simmer, poach the eggs
- Cut each slice of smoked salmon in half.
- Sauté the potatoes in clarified butter until they start to brown
- Add peppers and onions and continue to sauté until soft and crispy.
- Add paprika and garlic powder
- Finish with scallions and season to taste with salt and pepper
- Placed smoked salmon on the English muffins, and spoon about 1 tablespoon of crab on top of the smoked salmon.
- When eggs are ready, lay them on top of the crab. Sauce the eggs with the dill hollandaise and serve.
- Place 2 of the finished English muffins on a plate, with a portion of the Home Fries.