Wake up to Dungeness Eggs Benedict and you won’t feel crabby all day
I looked at the pile of crab meat that was left over from the enchiladas our good friend and dinner guest Steve Martin was helping me assemble, and was wondering what to do with it when he suggested, “Why not Dungeness Crab Eggs Benedict?” I hadn’t ever thought of having crab for breakfast before, but why not? I’ve been served shrimp cocktail at brunch before. And cocktail sauce would be tasty with eggs, I reasoned.
So this morning in my kitchen, I was cutting out round pieces of our favorite Franz Hazelnut bread when my mother came through the kitchen,. Want some?” She shook her head, mumbling that she already had some oatmeal. I think Mom had just reached the crab limit and wasn’t going to be pushed over it. (Does she know there’s still crab in the fridge for dinner tonight?) eyeing me warily. “What ARE you doing?” “Oh, I’m making some breakfast from the leftover crab
At least I was able to enlist her help in poaching an egg. I learned a trick to faultlessly poaching eggs a few years ago by using a soup ladle, it and gently lowering the combo into simmering water. I’m not sure where I picked up this trick but I’ve been poaching eggs this way ever since. Mom agreed to crack the egg into the ladle for me and she watched as I gently lowered it into the simmering water, letting the water bubble over the ladle onto the egg until the egg white was cooked enough for me to lower the ladle completely into the hot water. After a couple of minutes my egg was perfectly poached. I gently coaxed it out of the ladle and onto a paper towel to soak up the water and went on to making cocktail sauce by combining 2 tablespoons (30 ml.) of ketchup with 1 teaspoon (5 ml.) of ground horseradish and a dash of Worcestershire sauce. cracking the egg into
I lightly toasted my round of hazlenut bread, added the poached egg, a generous portion of Dungeness crab meat and a dollup of cocktail sauce. At this point Mom came back through the kitchen from her morning cigarette smoke and marvelled, “Wow!” I offerred her a taste and she vigorously shook her head in refusal. I guess I’m pushing the crab a little too much this morning.
Well, cheers to you, Steve, for the idea. It was quite tasty. I may have to make this again whenever we have you guys over for brunch. What a way to start your day!
— Vic
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About the Author (Author Profile)
Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.
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A cllassic Hollandaise would also go good with this.
I may have had the inspiration .. but you made it your own. Looks Yummy!
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