I wanted to make something really special for John’s birthday breakfast, so I decided on Crab Eggs Benedict. I’d never made, or had, homemade English Muffins, so that’s where I started.
King Arthur Flour has a mix that is really easy to make and toasts up beautifully! But, you have to be sure to plan ahead because the dough has to rise for 90 minutes and it takes about 18 minutes to cook them. I used a 12″ cast iron skillet to toast them. These English Muffins are made with white whole wheat flour and they are amazing – thick and delicious!
|Hollandaise Sauce with fresh Dill|
John made this Hollandaise Sauce from Good Housekeeping and stirred in fresh snipped Dill from our garden.
And, he poached eggs in boiling water with white vinegar.
To assemble the Crab Eggs Benedict:
Steam 1 cup frozen, chopped Spinach in the microwave, according to package directions.
Slice 2 English Muffins in half, and spread with Butter.
Split Spinach evenly between muffins.
Top with about 2 Tablespoons Jumbo Lump Crab meat
Add one Poached Egg to each muffin, then pour Hollandaise Sauce over each mound.
We served these with Bianchi Moscato which was sweet and refreshing.
|La piece de resistance!|
|Sprinkled with Chives from our garden|
|The first summer in our newly designed backyard|