Crab Benedict on an English Breakfast Muffin
Mix white and brown crab in this breakfast treat.
- For the muffins
- 150g plain flour
- 100ml warm milk
- 150ml warm water
- 25g melted butter
- 1 teaspoon salt
- 1x 7g sachet dried yeast
- For the Crab Benedict
- 2 egg yolks
- 250g clarified butter or ghee, melted
- 50ml white wine vinegar
- A squeeze of lemon juice
- 200g white crab meat
- 200g brown crab meat
- 1 tablespoon crème fraiche
- Squeeze lemon juice
- 2 tablespoons chives, chopped
- 800g baby spinach, cooked
To make the muffins, whisk together the plain flour, warm milk, warm water, melted butter, salt and dried yeast. Cover and leave in a warm place for 1 hour.
Grease 8cm rings with butter, place into a frying pan and spoon in the muffin mix, cooking gently on both sides for 3-4 minutes.
To make the hollandaise, whisk the egg yolks in a large bowl over a pan of simmering water, with the vinegar. Slowly add the butter whisking continuously and then add the lemon and keep warm.
Split and toast the muffins, top with brown crab (mixed with crème fraiche and lemon) then add the baby spinach, followed by the white crab meat. Spoon over the hollandaise, then sprinkle over the chives and serve.