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Crab Cake Benedict with Florentine Hollandaise

Ingredients per serving
Prepare the Crab Cake
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Eggs 2.0 each
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Picked crab meat 900.0 g
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Flour, as needed
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Vegetable oil, as needed
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Garlic powder 6.0 g
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Celery, fine diced 115.0 g
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Red pepper, fine diced 175.0 g
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Red onion, fine diced 75.0 g
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Cayenne, ground 0.5 g
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Salt and Pepper, to taste
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Crackers, finely crushed or Panko breadcrumbs 90.0 g
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Mustard powder 4.5 g
Prepare the Spinach and Boursin Hollandaise
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Boursin cheese 60.0 g
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Baby spinach, roughly chopped 55.0 g
To Serve
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English muffins, split, toasted 10.0 each
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Spinach, sauteed 900.0 g
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Eggs, poached 20.0 each
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Spinach and Boursin Hollandaise, prepared 1.0 L
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Chives, finely chopped, as needed