ORIGINAL BREAKFAST: CRAB CAKE BENEDICT Monday, February 25, 2013
Short answer? Far more boring. For we’d not only have no Mona Lisa, we’d have no Panzanella, and a world without panzanella—a “bread salad” made with tomato puree, croutons and topped with delicately dressed seasonal greens—isn’t a world worth living in.
Lucky for us, the Florentines did invent it. And lucky for you, we’re co-opting it, so that we can pair it with your Eggs Benedict.
Thing is, our bene ain’t your père’s bene.
Sure, the pair of perfectly poached eggs are there. And so is our velvety thick, yet impossibly light housemade Hollandaise Sauce—think eggs yolks, vinegar, salt, lemon juice and, for our coup d’grâce, hot, clarified butter.
The only thing missing is the English muffin. But we figure, why use an English muffin when you can use two Pan-Fried Crab Cakes.
And speaking of impossible, our crab cakes are magical because they’re made from crab—just crab!
In other words, they’re bound by neither bread, nor egg. Just. Crab.
Which is kinda like levitating and sawing in half a pretty girl, just to put her back together again. Without bread or eggs.
They couldn’t do it for Humpty, but we’re doing it for you, bread-and-circus style.