Krabbe og Bacon Benedict

Ingredients

Crab Salad:

1/4 cup finely chopped bell pepper

1/2 cup Baconnaise

1 teaspoon Worcestershire sauce

1 teaspoon hot pepper sauce (recommended: Tabasco)

1/2 lemon, juiced

2 tablespoons chopped parsley

salt and pepper to taste

2 cups lump crabmeat, picked free of shells

Hollandaise Sauce:

2 egg yolks

4 tablespoons cream

4 large tablespoons butter, room temperature

1/2 lemon, juiced

Dash cayenne

Pinch salt

Pinch sugar

1 tablespoon white vinegar

Poached Eggs:

3 cups water

1 tablespoons white vinegar

1 teaspoon salt

4 large eggs

Parsley, for garnish

Biscuits, to serve

Directions

For the Crab Salad:

In a large bowl, whisk together all ingredients except for the crab and bell pepper. Gently fold in the crab and peppers. Reserve.

For the Hollandaise Sauce:

Combine all ingredients, except the vinegar, in the top of a double boiler, over boiling water. Whisk until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

Bring the water, vinegar and salt to a low simmer in a medium saucepan.

Crack an egg into a small ramekin and gently slide the egg into the water. Crack another egg into the same cup and while the water returns to a low simmer, slide the second egg into the water. Repeat. Let lowly simmer until the eggs are set. This will take about 2 to 3 minutes for soft runny yolks. Remove with a slotted spoon onto a paper towel lined plate.

To Plate:

Top a biscuit with a poached egg. Add a small scoop of crab salad on top of the egg. Spoon the hollandaise over the egg and garnish with parsley. Serve immediately.