CRAB BENEDICT with Bacon Drop Biscuits & Green Garlic Hollandaise
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Springtime is a wonderful season to gather friends and family for a brunch; the weather is moderate, seasonal produce is bountiful, and best of all, spring wines are HERE! Mother’s Day is right around the corner, and this is the perfect brunch meal to serve alongside our new quaffable Rosé, or crisp Pinot Blanc.
Ingredients:
- 4 Farm fresh eggs
- 1 Tbsp. White vinegar
- ½ # Dungeness crab or blue crab claw meat.
- 2 Tbsp. Olive oil
- ¼ C. Chives, minced
- Sea salt
- Cracked black pepper
BACON DROP BISCUIT
Ingredients:
- 2 C. all-purpose flour
- ½ tsp. Salt
- 1 Tbsp. baking powder
- 6 Slices of bacon
- 1 Egg
- 2/3 C. Buttermilk
- *For a vegetarian version, sub ½ cup softened butter for bacon fat. Include 1/2 C. minced chives and ½ C. shredded cheddar cheese.
Instructions:
1. Preheat your oven to 350°F and arrange the bacon slices on a baking sheet with edges.
2. Once the oven is hot, bake the bacon for approximately 15 minutes, then flip and continue baking until crispy, about another 5 minutes.
3. After the bacon is done, set it aside and save the bacon fat, aiming for about half a cup. If needed, supplement with butter to reach ½ cup.
4. Preheat the oven to 450°F.
5. While the bacon cools, combine the flour, salt, and baking powder in a large bowl.
6. Roughly chop the cooled bacon into pieces and add both the bacon pieces and bacon fat to the dry mixture. Stir lightly, then add the egg and buttermilk.
7. Once the batter is formed, spoon it onto a clean baking sheet in ½ cup portions, evenly spaced.
8. Bake the biscuits for 10-15 minutes or until golden brown.
GREEN GARLIC HOLLANDAISE
Ingredients:
- 3 Large egg yolks
- ¼ tsp. Salt
- 1 Large stalk of green garlic (about 12 inches)
- ½ C. butter
- Lemon juice, to taste
Instructions:
1. Thinly slice the green garlic and place it in a small saucepan or sauté pan with the butter.
2. Over medium-low heat, cook the green garlic briefly, melting the butter. Be careful not to cook out any of the water in the butter; once melted, reduce the heat to low.
3. In a high-speed blender, whip the egg yolks and salt for 30 seconds, then slowly pour in the melted butter (a slow drizzle is best to ensure the sauce doesn’t break). Blend until emulsified.
4. Transfer the hollandaise to a small bowl and whisk in the lemon juice to taste. Season with more salt if needed, then keep warm until ready to serve.
Poached Eggs:
Bring 4 quarts of water to a boil with 1 Tbsp. of vinegar. Be sure your pot is deep enough to poach all four eggs at once. We prefer to crack your eggs into individual ramekins before dropping them into the simmering water. This helps to ensure your yolks are intact when you drop them into the water. Once you’re ready, turn the heat down to a simmer, not a rolling boil and quickly but gently pour the eggs one at a time into the water, with about 4 seconds between eggs. Be sure you have a slotted spoon on hand to scoop out your eggs.
Dress the crab with olive oil, sea salt and cracked black pepper.
To serve, warm four shallow bowls. Break open a biscuit and place in the center of the plate. Add an egg, top with hollandaise sauce, then garnish with crab and minced chives. Lean the biscuit top against the egg and voila! The perfect, decadent brunch meal.