Dungeness Crab Eggs Benedict on Focaccia
Lucious, fluffy, rich, flavorful, this dish quickly became one of Robbie Sigona’s favorite breakfasts.
Making your own hollandaise takes just a little patience, but isn’t difficult to master. Low and slow, with constant whisking is the key.
Dungeness Crab Eggs Benedict on Focaccia
Lucious, fluffy, rich, flavorful, this dish quickly became one of Robbie Sigona’s favorite breakfasts. Making your own hollandaise takes just a little patience, but isn’t difficult to master. Low and slow, with constant whisking is the key. Serves 2.
Ingredients
For the Poached Eggs:
- 2 whole eggs
- 3 Tbsp distilled white vinegar
For the Hollandaise Sauce:
- 2 egg yolks
- 1/4 cup butter melted
- 1/2 Tbsp fresh lemon juice
- Pinch of salt
- Pinch of cayenne or paprika
For the Stack:
- Two 3” squares of focaccia (see note)
- 1 medium avocado sliced or mashed as desired
- At least 3/4 cup picked Dungeness crab more to taste
- Cayenne or paprika for garnish
- Fresh herbs for garnish, such as parsley, chives or basil
Instructions
- Fill a medium pot about 3/4th of the way with water. Heat over medium to medium-low heat to a gentle, slow boil. Add the vinegar. Crack one egg into a ramekin then gently pour the egg into the pot of water so it is contained to one place in the pot. Repeat with the second egg. Allow eggs to sit in the water, undisturbed, for at least 3 to 4 minutes, until the white is set but the yolk remains soft. Gently remove eggs with a slotted spoon and transfer to a plate. Set aside, keep warm.
- Together in a stainless steel bowl, whisk the egg yolks and lemon juice until thickened and doubled in volume. Bring a small saucepan of about 2 inches of water barely to a simmer. Set the bowl on the rim of the saucepan (don’t allow the bowl to touch the water) and turn off the burner. Whisking constantly, drizzle in the melted butter very slowly, being careful not to let the eggs get too hot or they will scramble. Whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in seasoning. Set aside, covered, in a warm spot until ready to use. If at serving time the sauce is too thick, whisk in drops of warm water to thin the mixture.
- Place the focaccia slices on individual serving plates. Top with equal amounts of avocado and crab. Gently top with the poached egg and spoon on the hollandaise. Add a dusting of cayenne or paprika and finish with fresh herbs. Serve immediately.
Notes
We receive deliveries of freshly baked foccacia from San Francisco’s famous Liguria Bakery on Fridays and Saturdays.
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