When I first started cooking, I was a disaster in the kitchen.
I was basically the tazmanian devil, spinning around, dropping utensils, and knocking things over left and right. As I envision this scene in my mind, I can hear Danny's voice through the frenzy, "Slow it down, girl!" My lack of cooking skills coupled with my work schedule, usually led Danny to cook as much as possible.
Danny's forte in the kitchen is definitely breakfast. I like to think that he was inspired to master the art of breakfast while on our honeymoon. We went out to breakfast many times and had eggs benedict, croque madame, egg scrambles, omelets, and also discovered that truly anything is better with an egg on it.
Since then, Danny has been experimenting with eggs, and has mastered the mother of all breakfasts, eggs benedict. My favorite part about eggs benedict is that you can add almost anything you want to it, and it's delicious. I love that you can keep it simple with the tried and true classic eggs benny or you can indulge in a funky rendition with chorizo and peppers piled on top of a bed of butternut squash.
Today, I let Danny take the reigns in the kitchen, and he chose to make a fried green tomato and crab eggs benedict with a smoky hollandaise sauce. It's the perfect combination of creamy, crispy, sweet and smoky.
Crab Eggs Benedict with Fried Green Tomatoes and Smoky Hollandaise Sauce
Serves 2 people
- English Muffins
- Lump Crab (I bought a container of crab from Whole Foods)
- 4 eggs
- Vinegar (for poaching the eggs)
- Fried Green Tomatoes
- 1 egg
- 1/4 cup milk
- 1/2 cup flour
- 1/2 cup breadcrumbs
- 1 green tomato
- Smoky Hollandaise Sauce
- 1/4 tsp smoked paprika
- pinch of cayenne
- 2 eggs yolks
- squeeze of lemon juice
- 6 tbsp. butter
Slice tomatoes to desired thickness.
Whisk eggs and milk in bowl. Scoop flour onto a plate. Pour breadcrumbs onto a separate plate. Dip tomatoes into flour and coat evenly. Then dip into the egg mixture and then dredge into the breadcrumbs. In a skillet over medium heat, pour canola or vegetable oil 1/2 inch high. Carefully place tomatoes in skillet, and cook for 2-3 min on each side or until each side is golden brown and crispy. Once the tomatoes are finished, set them aside on a plate.
Melt the butter in a sauce pan over medium heat. Meanwhile, bring a small saucepan of water to a boil. Using the double boiler method, place a small bowl on top of the saucepan of water. Make sure that the bowl is not touching the water. Whisk together egg yolks and lemon juice. Pour egg yolks and lemon juice in the small bowl. Continue whisking as you slowly pour the butter into the bowl. Keep whisking until mixture turns into a creamy sauce. If sauce gets too thick, add a few spoonfuls of water to thin. Take mixture off the heat and add the cayenne and paprika. Taste and adjust if need be.
Bring a saucepan of water to a steady simmer. Don't bring to a rolling boil. Once you have a steady simmer, add in a splash of vinegar. Crack eggs into a ramekin. Create a gentle whirlpool in the water with a spoon. Slowly pour the egg into the whirlpool. Leave to cook for 3-4 minutes. Remove egg with slotted spoon. Continue with the rest of the eggs.
Toast and butter your english muffins.
Assemble your Eggs Benedict! Take your fried green tomatoes and place them on top of the warm, toasted, buttery english muffins. Place a spoonful of crab on top of green tomato. Place poached egg on top of crab, and spoon the smoky hollandaise on top of egg. Next step is cutting through that delicious soft poached egg, and enjoying the ultimate breakfast food that is Eggs Benedict.