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:

• Mother's Tea from The Vintage Cook
• Strawberry-Rhubarb Shrub from Healthy.Delicious.
• Smoky Chipotle Bloody Mary from Sarcastic Cooking
• Elderberry Whiskey Peach Smash from {i love} my disorganized life
• Moscato Mojitos from Real Housemoms

Brunch Eggs:

• Duck Hash from The Girl In The Little Red Kitchen
• Cracked Crab Artichoke Benedict from Culinary Adventures with Camilla
• Pancetta and Veggie Breakfast Skillet from Eat Your Heart Out
• The Mess from Quarter Life (Crisis) Cuisine

Brunch Mains:

• Spinach, Apple & Chicken Salad from White Lights on Wednesday

Brunch Breads:

• French Toast Bake with Peaches and Almond Streusel from Food Faith Fitness
• Mini Carrot Cake Pancake Stacks from Neighborfood
• Carrot Cake Breakfast Cookies from The Spiffy Cookie
• Peanut Butter and Jelly Baked Oatmeal from Take A Bite Out of Boca
• Croque Madame Waffle from Hip Foodie Mom
• Vanilla Chai Quick Bread from Savvy Eats
• Blueberry Coffee Cake from My Catholic Kitchen
• DIY Instant Oatmeal Bar from The Kitchen Prep

Brunch Fruit and Sides:

• Lemon Blueberry Parfait from Love and Confections
• Berry Mint Salad from Cooking In Stilettos

Brunch Desserts:

• Chocolate Hazelnut Linzer Cookies from Hungry Couple
• Lemon Curd Mousse Sugar Cookie Cups from Chelsea's Messy Apron
• Cinnamon Coffee Cake from Jen's Favorite Cookies

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