Eggs Chesapeake

Eggs Chesapeake is Maryland’s answer to eggs Benedict: a toasted English muffin topped with a golden crab cake, a soft poached egg and silky hollandaise with a pinch of Old Bay. It’s a showstopper for a weekend brunch, and easier than it looks.

• Servings: 2 (2 eggs each)
• Prep time: 25 minutes
• Chill time: 20 minutes
• Cook time: 20 minutes
• Total time: 1 hour 5 minutes

Ingredients

For the crab cakes

• 8 oz (225 g) lump crab meat, well drained
• 1 egg
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/3 cup crushed saltine crackers or panko
• 1 tablespoon chopped fresh parsley
• 1 teaspoon lemon juice
• 2 tablespoons butter, for frying

For the hollandaise

• 3 egg yolks
• 1 tablespoon lemon juice
• 1/2 cup (1 stick, 115 g) butter, melted and hot
• Pinch of salt
• Pinch of Old Bay or cayenne pepper

To assemble

• 2 English muffins, split
• 4 fresh eggs
• 1 tablespoon white vinegar
• Chopped parsley or chives, for garnish

Instructions

1. Mix the crab cakes. In a bowl, whisk the egg with the mayonnaise, mustard, Worcestershire, Old Bay, parsley and lemon juice. Gently fold in the crab and crackers, keeping the crab lumps intact.
2. Shape and chill. Form 4 patties about the size of the muffins and 3/4 inch thick. Refrigerate 20 minutes so they hold together.
3. Make the hollandaise. Blend the yolks, lemon juice and salt in a blender. With the motor running, drizzle in the hot butter until thick. Season with Old Bay and keep warm.
4. Fry the crab cakes. Melt the butter in a skillet over medium heat. Cook the patties 3 to 4 minutes per side until golden and hot through.
5. Toast the muffins until crisp.
6. Poach the eggs. Bring a pot of water and the vinegar to a bare simmer. Crack each egg into a cup and slide it into the water. Cook 3 to 4 minutes, until the whites are set and the yolks still runny. Lift out with a slotted spoon.
7. Assemble and serve. Top each muffin half with a crab cake, a poached egg and a generous spoonful of hollandaise. Sprinkle with Old Bay and herbs and serve right away.

Tips

• Crab: fresh is best, but pasteurized crab meat works great. Drain it very well.
• If the hollandaise gets too thick, whisk in a teaspoon of warm water.
• Make ahead: shape the crab cakes the night before and keep them covered in the fridge.

Leer esta receta en español: Huevos Chesapeake

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