Friday, May 9, 2014

Cracked Crab-Artichoke Benedict {#BrunchWeek, #giveaway}

My brunch entree of choice is always eggs benedict. Always. It doesn't much matter what kind of benedict, I'll eat it. So, I wanted to create one for #BrunchWeek. This one - with cracked crab and artichoke - is one that I save for special occasions. This is a multi-layered breakfast that is sure to impress your brunch guests, but it's not too difficult. It just takes some patience...and time.

It's #Brunchweek!  We're on the fifth day of our second annual week-long blogging event hosted by Terri of  Love and Confections and Susan of The Girl In The Little Red Kitchen!

Join us this whole week - May 5th through 11th - while we celebrate the deliciousness of brunch and prepare for Mother's Day and the summer brunching season.  We are 32 bloggers strong, bringing you recipes for everything from cocktails to eggs benedict to donuts.

Our amazing sponsors have donated some great prizes for a gigantic giveaway. Click (here) to read about this fun event, the sponsors, and the giveaway!


Ingredients
serves 1 - double, triple, or quadruple as needed
  • 2 C of greens (I used organic baby kale, organic baby spinach, and organic baby chard)
  • 1-2 artichokes
  • 1-2 eggs
  • 1-2 T cracked crab meat
  • freshly ground pepper
  • fleur de sel
  • hollandaise sauce (I used a Champagne Mimosa Hollandaise)
Procedure
Layer One: The Greens
Saute the greens in a pat of butter. Plate them.


Layer Two: The Artichokes
Steam your artichokes until you can easily peel away the leaves. Peel away the leaves and set them aside.


Once you get down to the heart, scoop out the choke - the artichoke "fur". You're left with a nice, cup-like crown.


Lay the crowns on top of the greens.



Layer Three: The Crab
Scoop 1-2 T of cracked crab meat into the artichoke crowns. Sprinkle a little bit more around the artichokes if you want. Sprinkle with a little fleur de sel and some freshly ground pepper.


Layer Four: The Eggs
Poach your eggs and gently slide them onto the crab.

Layer Five: The Finishing Touches
Spoon your hollandaise over the top of the eggs. Grind some more fresh pepper over the top.


Here's what everyone else brought to the table today...

Brunch Beverages:
Brunch Eggs:
Brunch Mains:
Brunch Breads:
Brunch Fruit and Sides:
Brunch Desserts:

6 comments:

  1. I just cooked an artichoke for the first time! SO YUMMY! I can't wait to try it with eggs and crab - pure delishness! Pinned!

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  2. oh my gawd, I love this!!! it is filled and topped with everything I love. . and oh man, that hollandaise over the top is heaven!

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  3. ohmigerd...CRAB! I can't wait to try this recipe!

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  4. OH MY! looks so good> I must be delicious with such great ingredients. Mainly the crab. Dont get me wrong, I love artichoke, but crab is my favorite!

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  5. Eggs Benedict IS amazing. I love it in all forms, but with crab? That's next level stuff.

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  6. This sounds amazing. Crab and artichoke, Yum!

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