DUNGENESS CRAB BENEDICT Monday, March 10, 2014
that the most elegantly prepared breakfast dish is probably the messiest.
When they come to your table, Eggs Benes are delicate little works of art—until you put a fork in ‘em.
Then it all gets sticky and yolky.
A small price to pay, though, really, ’specially for something that eats so good.
But how ‘bout if we make ‘em with crab instead of ham?
And no. Not crab cakes.
Crab Salad (peppers, onions, fennel, celery, tarragon, chives and parsley) chopped, tossed and served warm over two fluffy little discettes of griddled brioche bread.
Served daily. And they always come with freshly grated hash browns. Always.