Charleston Eggs Benedict with Fresh Crabmeat, Asparagus and Broiled Tomato with Asiago Cheese: Breakfast-Brunch
Prep time:20 minutes
6 Organic whole wheat English Muffins, split and toasted lightly
1 dozen medium Organic eggs, poached
2 cups fresh lump crabmeat (may substitute with canned if needed)
1 dozen fresh Organic asparagus spears
6 ripe but firm Organic tomatoes, split
3/4 cup bread crumbs
fresh herbs of choice - oregano. parsley, thyme, basil
1/2 Organic Asiago cheese, grated finely
Organic salted Butter
2 cups Hollandaise sauce (homemade or use Knorr package mix)
2 1/2 tablespoons fresh Organic lemon juice, divided
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.
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.
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.
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