Description
This recipe uses leftover crab cakes as the base for a restaurant-quality brunch! Make your own hollandaise with an immersion blender for a rich, foolproof sauce.
Ingredients
- 2 English muffins, halved
- 4 leftover large crab cakes
- 4 eggs
- kosher salt and fresh cracked black pepper, to taste
- 2/3 cup fresh arugula, for garnish
For the hollandaise:
- 2 egg yolks, at room temperature
- 2 Tablespoons warm water (use tap water that's warm to the touch: about 90-110° F)
- 1 Tablespoon lemon juice
- pinch of kosher salt
- ½ cup unsalted butter (1 stick)
Instructions
Prep the main components:
- Reheat crab cakes in a large skillet. Set aside.
- Toast the English muffin halves until lightly browned.
- Poach the eggs in a post of just-simmering water until they reach your desired doneness.
Make the hollandaise:
- Add egg yolks, warm water, lemon juice, and a pinch of kosher salt to a tall, narrow cup that fits the head of your immersion blender. Blend for about 30 seconds, until you have a smooth mixture that's slightly lightened in color.
- Melt butter in a small saucepan over medium-low heat until it reaches a low simmer (about 180-185°F; bubbling, but not browning). Transfer melted butter to a small measuring cup with a spout to make it easier to pour.
- With the immersion blender running, add hot butter to egg mixture a tiny bit at a time. Blend for a few seconds in between each addition to fully incorporate the butter and let the eggs heat up slowly (if you add the hot butter too fast, the eggs can curdle). Continue adding butter a little at a time, blending well between each addition, until all butter has been incorporated and the hollandaise is thick and fluffy.
- Blend in additional warm water a teaspoon at a time (if needed) until the hollandaise reaches a drizzle-able consistency.
Assemble:
- Top each toasted English muffin half with a warm crab cake, followed by a poached egg. Add a pinch of salt and pepper to the top of each poached egg, then spoon hollandaise over the top and garnish with a few leaves of arugula. Serve immediately.
Notes
Let egg yolks come to room temperature on the counter for 30 minutes or so before you make the hollandaise sauce. This helps them cook evenly when blended with hot butter, and gives us a smoother sauce.
Hollandaise and food safety. Consuming raw or undercooked eggs may increase your risk of food borne illness. The USDA recommends heating all eggs to a minimum internal temperature of 160°F (note: many popular egg preparations, including poached eggs, over-easy eggs, and soft boiled eggs, do not meet this requirement). To ensure your hollandaise reaches a recommended temperature of 160°F, be sure to use room temperature egg yolks and very hot butter. Use a kitchen thermometer to check the final temperature; if your hollandaise has not yet reached 160°F, you can place it in a small saucepan or skillet and cook, whisking constantly, over medium-low heat until it reaches the correct temperature. For more information on raw eggs and food safety, be sure to read our full guide to immersion blender hollandaise sauce.
Use leftover biscuits (I like these vegan biscuits or simple gruyere biscuits) in place of the English muffins if you like.
