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Maryland Style Eggs Benedict
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| Serves: 1 |
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Ingredients
- 1 each Whole wheat English Muffin, cut in half
- 2 each Poached eggs
- 2 oz. King Crab Leg Meat, hot
- 4 each Asparagus - 4", steamed, cut in half lengthwise, hot
- 4 oz. Custom Culinary® Gold Label Hollandaise Sauce, hot
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Preparation Instructions
- Toast and butter muffin halves.
- Prepare eggs to desired doneness.
- Place 1 oz. crabmeat and 4 halves of asparagus on each muffin half.
- Place one poached egg on each muffin half.
- Top each muffin build with 2 oz. hot Custom Culinary® Gold Label Hollandaise Sauce.
- If desired, garnish plate with fresh fruit and kale.
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9661 Custom Culinary® Gold Label Hollandaise Sauce A classic “Mother Sauce”, this hollandaise delivers the authentic emulsification of egg yolk, clarified butter and lemon you would expect to find in a scratch preparation, with just the right level cayenne pepper. |
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