Crab Benedict
Serves: 2
4 eggs, poached
2 English muffins, split & toasted
1 cup crab meat
1 avocado, ripe cut into ¼ inch slices
Hollandaise sauce, see below
Chives, finely sliced for serving
Top each muffin half with avocado, crab and then poached egg
Drizzle with hollandaise sauce and sprinkle with chives
Serve
Blender Hollandaise
10 tablespoons salted butter
3 egg yolks
Juice of ½ lemon
1/8 teaspoon cayenne
Put egg yolks, lemon juice and cayenne into a blender, and blend on medium until slightly thickened and pale yellow – about 30 seconds
Melt Finlandia butter on low in a small pot - don't let it burn
Turn on blender on and slowly drizzle in melted butter
Blend until everything is mixed and the hollandaise has thickened