Crab Eggs Benedict
Ingredients
-
1/3 cup
reduced-fat buttermilk
-
1/3 cup
canola mayonnaise
-
1/2 teaspoon
grated lemon rind
-
1 tablespoon
fresh lemon juice
-
1 1/2 teaspoons
Dijon mustard
-
1/4 teaspoon
freshly ground black pepper
-
1 1/2 teaspoons
butter
-
1 tablespoon
white wine vinegar
-
8
large eggs
-
4
English muffins, toasted
-
8 ounces
fresh lump crabmeat, shell pieces removed
-
Cracked black pepper
-
2 tablespoons
chopped fresh chives (optional)
-
1 tablespoon
chopped fresh tarragon (optional)
Preparation
- 1. Combine first 6 ingredients in a small saucepan over low
heat, stirring well with a whisk. Add butter; stir until butter melts.
Keep warm.
- 2. Add water to a large skillet, filling two-thirds full. Bring to a
boil; reduce heat, and simmer. Add 1 tablespoon white wine vinegar.
Break each egg into a custard cup, and pour gently into pan. Cook for 3
minutes or until desired degree of doneness. Place 1 muffin, cut sides
up, on each of 4 plates, and divide crab among muffins. Remove eggs from
pan using a slotted spoon. Gently place 1 egg on each muffin half. Top
each serving with about 3 tablespoons sauce. Sprinkle with cracked
pepper. Garnish with chives and tarragon, if desired.
Maureen Callahan,
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