Seafood Eggs Benedict
So I created an e-book earlier this year. Do you remember?
This Seafood Eggs Benedict is a fan favorite!
I decided to create an e-book full of easy and delicious recipes that would yield towards couples. The idea came about when my husband and I were just in the dating phase. When he would come and visit over the weekends I often struggled with ideas for meals and because he would visit sporadically I wanted to make food that was special, different, and romantic. After a while I just started collecting these ideas that created warmth in my relationship and sexiness to my man. I wanted to share these ideas with the world in hopes that people would feel the same feelings that my now husband and I experienced. Well, some of the world thought these recipes were awesome and a lot of the world doesn’t even know this book exists. So, I thought I’d relaunch the book by featuring one recipe every day this week.
First, let me tell you that working on an e-book is super hard work. I mean, there is the testing, the photography, the buying of the ingredients, and coming up with recipes. I won’t lie, this book wore me out! I did it all for the greater good of bringing joy to people and making food that people would respond to. Was writing the e-book worth it? Yes! If people can be touched by the food I put out in the world then it is all worth it. I want to continue to share this book with you guys in hopes that the love that I felt that moved me to create this book will move you guys to buy this book and make these recipes.
Let’s start with a recipe from the very first chapter in my book, “Good Morning Dear”. This recipe that I am going to show you guys is one of my favs. I must’ve made this recipe a million times for my husband before we got married. He loves eggs and he especially loves Eggs Benedict. You see, he loves egg yolks. Not by themselves but as a part of a dish. A touch of egg yolks makes a meal more decadent and dreamy. That is why he likes. After I got comfortable with making Eggs Benedict the normal way, I got more comfortable experimenting with different variations of Eggs Benedict. After different ways of making Eggs Benedict….WHA LA! Here we have this amazing Seafood Eggs Benedict.
I wanted to come up with something that would take the classic Eggs Benedict dish and take it up a few knotches. Instead of using an English Muffin, I decided to use Garlic Texas Toast and I used lump crab meat and juicy pieces of shrimp and let me tell you it came out amazing! When I first came up with this rendition of Eggs Benedict, my husband must have eaten 2 servings, at least. Our first vacation we went to New Orleans and at this awesome cafe for breakfast ( I can’t not remember the name). One of the dishes he ordered was a Seafood Eggs Benedict and we both fell in love with it! Yep, I think this is the dish that made my husband propose to me.
- 2 sticks butter, melted
- 3 whole egg yolks
- 1 tbsp. lemon juice
- ½ tsp. cayenne pepper
- ¼ tsp. salt
- 4 whole eggs, poached
- 4 Garlic Texas Toast, thawed
- 8 oz. Jump Lump Crab Meat
- 2 tbsp. olive oil
- 12 large shrimp, deveined and peeled
- Using a blender, add the 3 whole egg yolks and turn on low. Slowly pour in the butter making a thin stream so the eggs won’t scramble. Once the butter has been added, add the lemon juice, salt, and cayenne pepper. Once all ingredients have been combined turn off blender.
- In a large sauté pan on medium heat, add the 2 tablespoons of olive oil and place the shrimp inside the pan and allow to cook on both sides side for 2-3 minutes. Season with salt and pepper.
- Heat the crab meat in a microwavable bowl covered with a paper towel for 45 seconds.
- Spray a medium skillet with non-stick spray and place on burner on low heat. Toast the Texas Toast on both sides for 2 minutes. Place the Garlic Texas Toast on a plate, place poached egg on top, pour with hollandaise sauce. Top each egg with cooked crabmeat and 2-3 pieces of shrimp. Garnish with parsley.