San Francisco is a city that feels like home, where restaurants offer comfort with their cuisine and little pretension. Eating locally, seasonally, and organically is the status quo, and the farm-to-table movement reigns supreme. Great food is easy to find, from your neighborhood taqueria or barbecue stand to upscale eateries and authentic Vietnamese kitchens. Our Dungeness Crab Eggs Benedict recipe is inspired by San Francisco’s food tradition and ingredients but keeps a laid-back approach to match the city’s vibe.
Dungeness Crab Eggs Benedict Recipe
Dungeness crab – San Francisco’s star ingredient – is a perfect way to spruce up a traditional brunch and make it into something special. The crab’s sweet meat complements the hollandaise’s rich tang and transforms a classic into a delicacy. Serve it with a glass of Viognier and an herb salad to complete the meal.
Yield: 2 servings
Ingredients
1/4 cup white wine
1 shallot, chopped
1/4cup plus one teaspoon white wine vinegar
4 egg yolks
1/2 cup plus 1 tablespoon unsalted butter, melted
4 large eggs, cracked and placed in 4 small bowls
1 1/2 cups Dungeness crab, cooked, cleaned, and meat removed from the shell
4 slices 1/2-inch thick Brioche, toasted and cut into 3’’ circles
Kosher salt and black pepper, to taste
Directions
In a small sauté pan, add wine, vinegar, and shallot. Cook until the mixture has reduced, and only one tablespoon is remaining. Strain and discard shallots. Add liquid to a medium bowl with egg yolks.
Add 3 inches of water to a medium saucepan. Bring to a simmer and place bowl on top, whisking vigorously for 3 minutes. Slowly drizzle in 1/2 cup butter, continuing to whisk constantly. (Do not let the bowl get too hot, or eggs will scramble.) Keep in a warm spot until ready to serve.
Add 2 quarts of water and vinegar in a saucepan and bring to a simmer. Slowly add one egg at a time to water and cook until poached, about 3 minutes. Remove from water and place on a paper towel.
Next, add one tablespoon of butter and crab in a small sauté pan on medium heat. Cook until warm, about 2 minutes.
To serve, place the crab on brioche and top with poached egg and hollandaise sauce.
