Eggs Benedict with Sous Vide Crab
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Anova
Pro-level cooking techniques made simple.
Ingredients for 2
2 blue swimmer crabs (or similar)
2 English muffins, toasted
4 large eggs, cracked into small containers
Dash of white wine vinegar (for poaching the eggs)
2 tbs (30 ml) butter
¼ cup (59 ml) whole milk
¼ cup (59 ml) mayonnaise
1 tsp (5 ml) Dijon mustard
Black pepper to taste
1 tbs (15 ml) butter
Directions
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Step 1
Preheat Anova Sous Vide Precision Cooker to 154F (68C).
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Step 2
Boil a large pot of water and boil the crabs for 60 seconds.
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Step 3
Chop the legs and pincers off the crabs and seal in bags (chopping the extremities off helps get a seal/vacuum around the crabs for cooking sous vide).
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Step 4
Put the bags in the water bath and set the timer on your Anova to 45 mins.
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Step 5
When finished cooking sous vide, plunge the bags of crab into an ice bath.
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Finishing Steps
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Step 0
Take all of the meat out of the crab and set aside.
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Step 1
Make the hollandaise sauce by combining the first four ingredients in a saucepan, stirring with a whisk over low heat, then adding the butter and continuing to stir until melted – then keep warm until serving.
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Step 2
Poach eggs by filling a pot to 2/3 full, adding a dash of white wine vinegar, bringing to boil and then simmering. Create a whirlpool in the water with a spoon, carefully tip the eggs out of the containers, and poach for 3 minutes of until preferred doneness – then remove with a slotted spoon and allow water to drain out of the bottom.
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Step 3
While the eggs are poaching, toast the muffins and then spread butter over them.
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Step 4
Put the crab meat on the muffins, then the eggs on top, then spoon the hollandaise over the top of the eggs and serve.