Crab Eggs Benedict with Caviar (Print Version)

# Ingredients:

→ For Lemon & Herb Butter Crab

01 - 1/2 lb King crab meat (about 1 pound with shells)
02 - 4 tbsp salted butter
03 - 1 tsp sea salt
04 - 1/2 tsp ground black pepper
05 - 1/4 tsp smoked paprika
06 - 2 tbsp chopped fresh parsley
07 - 1 tbsp chopped chives
08 - 2 tbsp freshly squeezed lemon juice

→ For Homemade Hollandaise Sauce

09 - 4 large egg yolks
10 - 1 tbsp freshly squeezed lemon juice
11 - 1/4 tsp sea salt
12 - 1/2 cup salted butter, melted
13 - 1/4 tsp smoked paprika
14 - 1 tbsp chopped chives

→ For Muffins

15 - 2 large English muffins, split
16 - 1 tbsp butter

→ For Poached Eggs

17 - 4 large eggs
18 - Salt for seasoning water
19 - 2 tbsp white wine vinegar or distilled vinegar

→ For Serving

20 - 1 oz sturgeon caviar
21 - 2 tbsp finely chopped chives

# Instructions:

01 - If using pre-cooked crab, proceed to the next step. For raw crab: preheat oven to 175°C (350°F). Place crab onto a large baking sheet and bake for approximately 25 minutes, until legs are hot and steaming.
02 - Remove crab meat from the legs. Consider wearing cut gloves with disposable gloves over the top for protection from sharp edges. Use kitchen shears to cut open the shell and gently extract the meat into a mixing bowl.
03 - Gently pull apart any larger chunks of crab meat into smaller pieces with your hands.
04 - Preheat a medium-sized frying pan over medium heat. Add 4 tablespoons of salted butter. Season the melted butter with salt, pepper, paprika, parsley, chives, and fresh lemon juice. Add the crab meat and toss in the seasoned butter. Cook for 4-5 minutes until warmed through. Remove from heat but keep warm.
05 - Fill a small pot halfway with water and heat over medium heat to a low simmer until just steaming. Select a mixing bowl that fits over the pot without touching the water (the bottom should be about 2.5 cm above water).
06 - Add egg yolks and lemon juice to the bowl, season with salt, and whisk to combine.
07 - Place the mixing bowl over the steaming pot. Gradually add melted butter, 1-2 tablespoons at a time, whisking constantly until all butter is incorporated (about 5 minutes).
08 - Continue cooking and whisking for a few more minutes until the sauce is thick and creamy. Remove from heat, season with smoked paprika and chives. Cover to keep warm. If the sauce becomes too thick, thin with a few tablespoons of hot water.
09 - Preheat a large frying pan or griddle over medium heat. Add butter and melt. Toast the halved English muffins in the melted butter until golden brown. Remove to a tray and keep warm.
10 - Break each egg into a small ramekin. Transfer each egg into a small, fine-mesh strainer and gently rock to remove loose egg white. Return strained eggs to ramekins.
11 - Fill a large, deep sauté pan with 4 cm of water. Season generously with salt and white vinegar. Bring to a low simmer.
12 - Reduce heat to medium-low. Gently drop all eggs from ramekins into the simmering water simultaneously. Cook for approximately 1½-2 minutes, until egg whites are set but yolks remain soft.
13 - Remove eggs with a slotted spoon and place on paper towel-lined tray to absorb excess water.
14 - Place toasted English muffin halves on serving plates. Top each with a generous portion of warmed crab meat and butter.
15 - Place a poached egg on top of each crab-topped muffin. Spoon hollandaise sauce generously over each egg. If necessary, thin the hollandaise with hot water. Garnish with fresh chives and a spoonful of caviar. Serve immediately.

# Notes:

01 - This luxurious breakfast is ideal for special occasions such as anniversaries or holiday brunches.
02 - The poached eggs can be prepared slightly ahead of time and held in cold water, then briefly reheated in hot water before serving.
03 - For perfect hollandaise, maintain gentle heat to prevent curdling.

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