This Bravo-inspired recipe is from Below Deck!
Rachel prepared these for breakfast on the 1/2/23 episode. They’ve been made many times for guests on Below Deck over the years, since i’ts kind of bougie breakfast. So thought it was time to tackle them and share with you all! Yeah they’re a little time-consuming, and you’re going to make a mess, unless you’re on of those crazy clean as you go-ers – if you are, I don’t know, I just don’t trust anyone that can successfully accomplish that!
This does not need to be followed to the letter, you can add or take out anything you don’t like. You can also skip the crab cake and just do regular eggs benedict. Or you can use lobster! I think that’s been used on some of the episodes in place of crab, which of course makes it so much better!!
Okay, here we go! Enough small talk! You don’t need details on where eggs come from. As you know I hate recipes on websites that have an entire dissertation before the recipe! I’m always thinking, “I don’t care about your Grandma! Where is the recipe??” When I ask someone the time, I don’t need to know how to make a clock. That’s an old snarky saying that probably dates me!! A lot of sites now have ‘skip to recipe’ option now which is nice.
These measurements should make 4 servings. Of course adjust if you are making more or less.
Crab cakes…
(short-cut and huge time saver -you can always buy already prepared crab cakes.) I would stay away from frozen breaded ones, and see if your grocery store has them fresh made in the seafood dept. My local chain in my area makes great ones!
8 oz can of fresh lump crab meat
approx 1 T finely chopped fresh parsley (optional)
approx 2 T finely chopped onion (optional)
2 T mayo (add more if you need to for additional binding)
1/2 cup panko or regular bread crumbs
salt/pepper/paprika/red pepper flakes to taste
approx 16 spinach leaves – 4 for each serving – (optional) I add this to make it feel like it’s healthy !
2T olive oil or whatever oil you prefer.
Mix all together, except last 2 items, and form into 4 patties, or however many you are making. Place in fridge while you prepare the other components. Set the spinach leaves aside, they will be used at assembly. Oil is used for frying.
Holly Sauce!
3 egg yolks
1 T fresh lemon juice
salt/pepper/paprika to taste
little more chopped parsley, which is optional, I’m a little obsessed with fresh parsley, sorry.
6 – 8 T melted butter
Put all in blender except melted butter. Blend on medium til blended well, then switch to low and pour in butter slowly. A food processor can also be used.
Place in small bowl, cover with foil and place in warm spot. Do not keep ‘heated’ though or the eggs will start to cook.
At this point, you should cook your crab cakes, in the 2T of oil, 2 -3 minutes on each side. Transfer to plate and cover with foil to keep warm.
The star, the eggs!!
4 large or extra large eggs
salt/pepper
1 -2 T white vinegar
pot full of boiling water
Poached eggs can be a little tricky if you’re not used to making them. You’ll want to boil a large sauce pan full of lightly salted water and approx 1 – 2 T of white vinegar
Crack the eggs separately in small ramekins and bowls. Add more salt and pepper if you wish.
If any of them break, discard and redo. Once the water is boiling, carefully pour in each egg one at a time, reduce heat to med/low (water should be slightly boiling) and cook for 2 -3 minutes. This will make the yoke slightly runny. If you prefer more well done, add another minute.
Remove from pan with slotted spoon. Maybe this is just me, but I like to place them on a clean napkin or paper towel to soak up the moisture. This is optional.
Toast and butter your English Muffins!
For 4 servings, you will need 2 whole muffins. Only 1 slice is used in each serving. Hint: if you have enough, I like to use the bottom slice of the muffin only. It’s prettier, firmer, and will hold the crab cake better.
Place spinach leaves directly on muffin, then the crab cake, then carefully place poached egg on top.
Then drizzle equal amounts of sauce on each one. I then put more chopped parsley, chopped onion, a little more melted butter, red pepper flakes, and small squeeze of lemon on each one. This is optional. My sauce could have been thicker, I may have used too much lemon juice. If you use the measurements I have here, yours should appear thicker. If you think you want it less heavy, add a little more than the 1 tablespoon of juice.
Good luck and if you make them, please let me know how they turned out and send pics through website, or to my FaceBook Page!
