Thursday, July 25, 2013

{Breakfast Recipes} Seafood Frenzy Eggs Benedict

We love seafood and eggs Benedict but have never put the two together. Have you? Here is a recipe passed on to me to try. It is on my to do list and once I do I'll add in a photo. I often forget that seafood would be great for breakfast recipes at home but we have enjoyed seafood recipes during brunch at restaurants many times!
I don't think we could go wrong with this recipe! Eggs, Hollandaise Sauce and Seafood (salmon, shrimp and lump crab meat)! Yum!

Seafood Frenzy Eggs Benedict

Ingredients:

12 eggs
1 to 2 tablespoons white vinegar
6 English Muffins
Unsalted butter, for spreading
6 tablespoons Philadelphia Cream Cheese
12 spears of asparagus, cut in half and steamed
1 package of Knorr Hollandaise Sauce (or make your own)
1/2 lemon, zested and juiced
1 can lump crabmeat, divided into 12 portions
12 large slices of smoked salmon
12 cooked and completely peeled large shrimp
Sea salt and freshly ground black pepper to taste
12 dill sprigs, about 2 inches long


Directions: 

1. In a small bowl, prepare the hollandaise according to the package instructions. Add the fresh lemon juice. Reserve. 
 
2. In a large pot of boiling water add the vinegar. Turn the heat down to a low simmer. Crack the eggs one at a time, into a small bowl and add them one at a time very gently into the simmering water. Cook for 3-5 minutes until the egg is completely coagulated and the yolk looks slightly opaque. Remove from the water. 
 
3. Meanwhile, toast the English Muffins and butter when warm. Top the butter with a smear of cream cheese. Top each with two pieces of asparagus. Top the asparagus with a scoop of crabmeat and a piece of smoked salmon. Place the poached egg on top. 
 
4. Top each with a shrimp and drizzle with the hollandaise. Season with the salt and pepper. Garnish with the dill and the lemon zest. (Serves 6)


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