Dungeness Crab Eggs Benedict

Just for you, for breakfast this weekend, a great Northwest Eggs Benedict recipe using thick bacon and fresh Dungeness Crab....I just started eating eggs about 5 years ago and now I eat them often, and eggs Benedict with poached eggs are my favorite way to eat them...and homemade buttery hollandaise sauce make them soooo over the top!

start by frying the thick cut bacon....fry over medium heat and fry until crisp and done, but not hard and overcooked....

kinda like this....drain on paper towel....

next cut 4 slices of thick artisan bread and brush with olive oil...

broil until nice and brown on top and then set this aside.....

Now the Hollandaise Sauce......separate 3 egg yolks....put the whites aside for something else...

1 tablespoon of fresh lemon juice....

put in blender and add 3 dashes of Tabasco....

melt 2 sticks of butter until very hot and bubbly almost a boil.....

start the blender on low and slowly, ever so slowly through the top of the blender, drizzle the butter.....

the holladaise will emulsify and come together to make the most fantastic buttery sauce ever...set aside...this sauce is meant to be used immediately and at room temperature

make your poached eggs...some people have a real nice egg poachers and some like me do theirs in boiling water...you boil the water and as it is boiling you stir it clockwise and as it is swirling slip the eggs in....it will quickly come back to a boil and after about 2 minutes they are finished....

assembling is the fun part....place the toast...then the bacon...then a good helping of the crab....carefully balance the eggs on top then.............

slowly pour on the hollandaise sauce....all over the eggs...

top with a bit of crumbled bacon and crab....

this may be the very best thing you have ever eaten...Guaranteed Great!!!!!

Cheers to Happy  !!