Be inspired with Recipes created by Chefs.
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|250||mL||Cornwells White Vinegar|
|4||each||Mighty Soft English Muffins|
|50||mL||Unsalted Butter (Melted)|
|250||g||Spanner Crab Meat|
|1||each||Pea Shoots (bunch)|
To make the hollandaise sauce, whisk 4 eggs yolks over a boiler. Then, add your lemon juice, sea salt, white pepper and wasabi. Continue to whisk the ingredients on the heat until it becomes thick. Take the pot off the heat, add your melted butter. Place to the side.
For the poached eggs, combine 250ml of Cornwells White Vinegar with water and place on high heat and bring to a boil. Then, slowly and carefully crack the eggs in the pot. Make sure you do this action as close as possible to the water to ensure it is a success. The eggs will take between 2 to 3 minutes to cook.
Coat the Mighty Soft English Muffins with butter and toast them lightly on each side until they are golden.
To plate, place the spanner crab on each muffin – make sure you serve a generous amount and then heat them up in the grill. Placed the poached eggs on top followed by the hollandaise sauce. Finish the dish off with a sprinkle of nigella seeds, a handful of pea shoots and some edible flowers for a touch of colour.
More people are beginning to turn to breakfast outings on the weekend, so it’s important you have a variety of dishes on offer. This take on the classic eggs Benedict oozes with flavour and is sure to be a crowd favourite amongst your customers – I urge you to give it a go.