Eggs Benedict with Asparagus and Crab

Ingredients

ingredients
1⁄4 cup parsley
1⁄4 cup vegetable oil
1 teaspoon vinegar
4 eggs
4 slices Canadian bacon, thin slices, cooked
2 English muffins
4 whole crab claws
steamed asparagus

Hollandaise sauce
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1⁄2 cup unsalted butter, melted
salt and pepper

Method

1. Steam asparagus till tender with 1 teaspoon of vinegar.
2. Steam crab till fully cooked.
3. Poach eggs with parsley.
4. Heat muffinfs and cut in half. Place eggs on muffin halfs. Add cooked bacon, crab and aspargus and top with hollandaise sauce.Steam crab till fully cooked.

How to make easy hollandaise sauce
Combine egg yolk, water, and lemon juice, in a shallow cup that barely fits the head of an immersion blender. Place the butter in a liquid measuring cup and melt in 30-second increments.
Use an immersion blender to emulsify the sauce. With the blender constantly running, slowly drizzle the hot butter into the cup. The sauce should be thick and creamy when it’s done. Season to taste with salt and cayenne pepper and serve immediately.

How to blanche asparagus
In a medium saucepan, bring 4 cups water to a boil. Season water with salt and add asparagus. Boil 3-4 minutes until tender.
Drain in a colander then immediately transfer to a bowl of ice water for 1 minute. Drain again, then squeeze lemon juice over the asparagus. Set aside.

How to poach eggs
Fill a large sauce pan with at least 4 inches of water. Boil on medium heat until the water is just simmering.
Crack the eggs into separate small bowls. Use a slotted spoon to create a whirlpool in the water, then drop the eggs into the center of the pot one at a time.
Poach 3-4 minutes, gently stirring until the white is cooked but the yolk is still runny.

How to assemble Crab Benedict
Butter the toasted English muffins and place them on plates.
Top with a crab cake, asparagus, a poached egg, and a drizzle of Hollandaise.
Garnish with green onions and a sprinkle of cayenne pepper.