This recipe for eggs Benedict takes things up a notch by poaching eggs in crawfish boil seasoning.
Eggs Benedict with Crawfish Boil-Poached Egg and Crawfish Hollandaise
Makes 6 Servings
- 1 tablespoon distilled white vinegar
- 2 tablespoons crawfish boil seasoning*
- 12 large eggs
- 5 egg yolks
- 2 tablespoons fresh lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper
- 1 cup unsalted butter
- ½ pound crawfish tails, drained and chopped
- 6 English muffins, halved, toasted, and buttered
- 12 slices Canadian bacon
- Garnish: chopped tarragon, cooked crawfish tails
- In a large stockpot, add water to fill two-thirds full; bring to a boil over medium-high heat. Reduce heat to a bare simmer, and stir in vinegar and crawfish boil seasoning. Gently crack 4 eggs into 4 small ramekins, and slowly add to pot; cook for 3 to 4 minutes, or to desired degree of doneness. Using a slotted spoon, carefully remove eggs from pot, and let drain on paper towels. Repeat procedure with remaining 8 eggs.
- In the container of a blender, combine egg yolks, lemon juice, salt, and cayenne; process until pale and fluffy, 2 to 3 minutes.
- Meanwhile, in a small saucepan, melt butter over medium heat. With blender running, add hot melted butter in a slow, steady stream; process just until combined and thickened. Transfer to a bowl, and gently fold in crawfish.
- Divide English muffin halves, cut sides up, among 6 serving plates. Top each with 2 slices Canadian bacon and 1 poached egg. Drizzle with crawfish hollandaise sauce, and garnish with tarragon and crawfish, if desired. Serve immediately.
*We used Zatarain’s® Crawfish, Shrimp and Crab Boil - Complete.