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Crab Eggs Benedict with Sweet Potato Hash
Created by: Howcan Team
Ingredients
- 8 large eggs
- 4 English muffins, split and toasted
- 1 pound lump crabmeat
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1/4 teaspoon cayenne pepper
- 1/4 cup chopped fresh chives
- 4 cups shredded sweet potatoes
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine the lump crabmeat, mayonnaise, Dijon mustard, lemon juice, cayenne pepper, and chopped chives. Mix well and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until softened, about 3 minutes.
- Add the shredded sweet potatoes to the skillet, and season with paprika, salt, and pepper. Cook, stirring occasionally, until the sweet potatoes are tender and slightly crispy, about 10-12 minutes. Keep warm.
- Fill a large saucepan with about 3 inches of water and bring to a simmer. Add a splash of white vinegar to the water.
- Carefully crack each egg into a small bowl, then gently slide the eggs into the simmering water. Poach the eggs for 3-4 minutes, until the whites are set but the yolks are still runny.
- While the eggs are poaching, assemble the Eggs Benedict. Place a toasted English muffin half on each plate, top with a generous portion of the crab mixture, and then a poached egg.
- Serve the Crab Eggs Benedict with a side of the sweet potato hash. Enjoy!
The history of Crab Eggs Benedict with a side of sweet potato hash is a delightful tale of culinary innovation. This dish originated in the coastal regions of the United States, where fresh crab meat was abundant. Renowned chefs in Maryland and the Carolinas began incorporating succulent crab meat into the classic Eggs Benedict, adding a unique twist to the traditional recipe. The sweet potato hash, with its crispy exterior and tender interior, perfectly complements the rich flavors of the crab and hollandaise sauce. Today, this delectable dish can be savored in top seafood restaurants along the East Coast, where chefs take pride in sourcing the freshest crab and sweet potatoes. For the best experience, it's crucial to ensure that the crab is of the highest quality, as it is the star ingredient of this indulgent brunch delight. Whether enjoyed at a coastal eatery or prepared at home, Crab Eggs Benedict with sweet potato hash is a true celebration of coastal flavors and culinary creativity.
50 min
4
450 calories
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