Luxurious Mushroom-Infused Crab Benedict with Truffle Hollandaise

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz fresh crabmeat, picked over and drained 4 large eggs 1 cup cremini mushrooms, finely chopped 2 English muffins, split and toasted 1/2 cup heavy cream 1/4 teaspoon ground white pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon onion powder 1 tablespoon unsalted butter 1/2 cup grated Parmesan cheese 1/4 cup white truffle oil Fresh chives, for garnish

Instructions

1. a. In a medium pan over medium heat, melt the butter and sauté the chopped cremini mushrooms until they release their juices and become tender. b. Add the ground white pepper, salt, garlic powder, and onion powder to the mushrooms. Cook for 2 more minutes. c. Remove the pan from heat and let it cool slightly. Stir in the heavy cream, and then fold in the crabmeat until well combined. Set aside. d. Preheat your oven to 350°F (180°C). Place the split and toasted English muffins on a baking sheet lined with parchment paper. e. Spoon the mushroom crab mixture over each muffin half, followed by an even layer of grated Parmesan cheese. f. Bake in the preheated oven for 10 to 12 minutes or until the cheese is melted and bubbly. Remove from the oven and set aside. g. Poach the eggs in a shallow pot of simmering water for 4 5 minutes, then place one egg on top of each English muffin half. h. Whisk together the egg yolks, white truffle oil, and a pinch of salt to make the truffle hollandaise sauce. Warm gently over a double boiler until it thickens slightly. Drizzle generously over the Benedicts. i. Garnish with fresh chives and serve immediately.

Chef’s Insight

Use freshly ground white pepper and salt to enhance the flavors in this dish.

Notes

Be sure to use fresh, high-quality ingredients for the best results.