Crab Benedict

Directions

1. 1
   In a large bowl, whisk together all ingredients except for the crab and red peppers.
2. 2
   Gently fold in the crab and peppers.
3. 3
   Reserve.
4. 4
   *Cook's Note: When mixing the crab and peppers, be careful not to break up the crab too much.
5. 5
   Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water.
6. 6
   Whisk until thick, approximately 3 minutes; set aside until ready to use.
7. 7
   Do not reheat or cover the pot.
8. 8
   Thin, if needed with a little chicken broth.
9. 9
   Stir in the vinegar.
10. 10
    Bring the water, vinegar and salt to a low simmer in a medium saucepan.
11. 11
    Crack an egg into a small ramekin and gently slide the egg into the water.
12. 12
    Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water.
13. 13
    Repeat.
14. 14
    Let lowly simmer until the eggs are set.
15. 15
    This will take about 2 to 3 minutes for soft runny yolks.
16. 16
    Remove with a slotted spoon onto a paper towel lined plate.
17. 17
    Top a cheesy biscuit with a poached egg.
18. 18
    Add a small scoop of crab salad on top of the egg.
19. 19
    Spoon the hollandaise over the egg and garnish with parsley.
20. 20
    Serve immediately.