Stonehurst Place

Charleston Eggs Benedict with Fresh Crabmeat, Asparagus and Broiled Tomato with Asiago Cheese: Breakfast-Brunch

Servings: 6

Prep time:20 minutes

Ingredients:

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  6 Organic whole wheat English Muffins, split and toasted lightly

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  1 dozen medium Organic eggs, poached

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  2 cups fresh lump crabmeat (may substitute with canned if needed)

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  1 dozen fresh Organic asparagus spears

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  6 ripe but firm Organic tomatoes, split

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  3/4 cup bread crumbs

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  fresh herbs of choice - oregano. parsley, thyme, basil

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  Garlic powder

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  1/2 Organic Asiago cheese, grated finely

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  Organic salted Butter

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  2 cups Hollandaise sauce (homemade or use Knorr package mix)

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• 

  2 1/2 tablespoons fresh Organic lemon juice, divided

Step 1:

Make Hollandaise sauce and keep warm in a double boiler over simmering hot water. If using a Knorr package make with half and half cream and add 2 Tablespoons fresh lemon juice when sauce is thickened. Poach 12 eggs and keep warm in shallow bowl with warm water. Steam in a steamer basket the fresh Organic asparagus spears until crisp-tender; immediately plunge in cold water to retain fresh green color and to stop the cooking. Warm the lump crabmeat in a small, non-stick pan gently folding to preserve the lumps of meat. Toss with a teaspoon of fresh Organic lemon juice.

Step 2:

Mix your selection of chopped fresh herbs with bread crumbs. You can do this and store in freeyer to have on hand for other recipes; it's a great way to make your own and use up the end pieces of good farm-type breads. Place Organic tomato halves on a broiler pan and place a thin pat of Organic salted butter on each half. Sprinkle lightly with garlic powder. Top with seasoned breadcrumbs and then add a generous sprinkle of the grated Organic Asiago cheese. Broil approximately 5 minutes or less at least 6-8 inches below the broiler heat to ensure cooking but not to burn the cheese and bread crumb topping.

Step 3:

To Serve: Place two toasted English muffin halves on warm plate and spread about a teaspoon if the Hollandaise sauce on each half. Top each with the warmed crab meat and a poached egg. Place one tomato half on the plate and arrange two asparagus spears attractively among the eggs and the tomato. Spoon about 1-2 Tablespoons Hollandaise sauce over the eggs and asparagus. Sprinkle plate with dried parsley flakes or garnish with fresh Organic herbs.