DUNGENESS CRAB BENEDICT Thursday, April 17, 2014
DUNGENESS CRAB BENEDICT
We’ve always kinda loved 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 they get all sticky and yolky.
A small price to pay, though, really, especially for something that eats so well.
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 diskettes of griddled brioche bread.
Served daily. And they always come with freshly grated hash browns. Always.