Crab Florentine Eggs Benedict
There are some steps to making this, but it is pretty straight forward, and not to difficult. I will get some pictures added to this post, but this time, I was making several things, and taking pictures was not the priority
Jerked Crab Meat
8 oz Crab lump or claw
1/2 onion medium chop
2 T B&Gerk
1/2 stick of butter
Spinach
4 cups spinach
1/4 cup Garlic Olive Oil
Other components
Eggs
Canadian Bacon
English Muffins
Start warming your butter for the hollandaise sauce
Set your oven to warm to use as a holding place while you get things together.
Place Canadian bacon in a dish with a pat of butter, place it in the oven
Place spinach in a large bowl. Drizzle Garlic Olive oil over it. Microwave for 3 minutes. Put that in the oven covered to keep warm.
Toast English muffins, place in covered dish, and have them join the party in the oven.
Benedicts traditionally have poached eggs. While I learned to make these in 5th grade with a pot of hot water, there is a better approach that keeps all your egg whites. You will need a deep frying pan with a lid, and a ramekin for each poached egg. Spray the ramekins with a spray oil. Place them in the frying pan. Fill the frying pan with water about 3/4 of the way up the ramekins. Crack one egg into each ramekin, cover, and set the temp to high. With will boil the water, cook the eggs, and in about 5 minutes, you will have poached eggs.
While waiting for the eggs to cook, make your hollandaise sauce.
Pull everything out of the oven and assemble/stack
English muffin 1/2
Canadian Bacon
spinach
scoop out poached egg
crab meat
hollandaise
