Charleston Eggs Benedict with Fresh Crabmeat, Asparagus and Broiled Tomato with Asiago Cheese

Stonehurst Place

923 Piedmont Avenue N.E. , Atlanta, GA 30309 Estados Unidos



Ingredientes

  • 1 and 1/3 C All-purpose flour
  • 1 and 1/3 C Milk
  • fresh Organic asparagus spears
  • ripe but firm Organic tomatoes, split
  • bread crumbs
  • Garlic powder
  • Organic Asiago cheese, grated finely
  • Organic salted Butter
  • Hollandaise sauce (homemade or use Knorr package mix)
  • fresh Organic lemon juice, divided

[Resource Id: instructions, Set: recipeview]

  1. 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.
  2. 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.
  3. 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.
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[Resource Id: recipe-desc-title, Set: recipeview]:

Charleston Eggs Benedict with Fresh Crabmeat, Asparagus and Broiled Tomato with Asiago Cheese