Crab Cakes Benedict

I happen to be searching the internet for recipes the other day and came across one for crab cakes benedict. I knew instantly that I would be eating this for dinner that night. I generally like to keep my dinners simple & easy, not too many steps, and something I can cook while doing other stuff. Crab cakes benedict at least fit most of those requirements (I had to stay focused on this meal so my bacon wouldn't burn and my poached eggs wouldn't get too hard). IN the vain of keeping things simple, I stopped at the store, Harvest CO-OP, and bought pre-made crab cakes. I have been eying those for sometime and today was just the day. It cost $2.00 for two crab cakes. How can you go wrong for that price? I had everything else at home that I needed, so in my mind my dinner cost $2.00 and there is nothing better than that feeling.

Ingredients & Directions:

Crab Cakes (Pre-made saves time, but you can make your own)
Eggs (One for each crab cake)
Blender Hollandaise Sauce
Fresh Parsley, chopped
Cooking spray or Olive Oil

You should start by cooking the bacon. While the bacon is cooking, put the crab cakes in a pan to heat thoroughly and brown a little (they come pre-cooked, but you will need to warm them through). Keep the crab cakes on a low heat so they can come off the pan and on the plate once everything is ready to be plated. Also, make sure you flip them over every so often, you don't want to burn them and waste that $2.00. Continue to check the bacon, cooking until your desired readiness. Follow the instructions for a blender hollandaise I made before (you could always make this first and then warm it up if you want). See directions below for poaching eggs, but you should start this process now too. Once the bacon is done cooking, set on some paper towels to soak up the grease.

Directions for poached eggs:

First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling. At this point, you can add one or two teaspoons of vinegar to the water, if you want. The vinegar will help the egg whites to congeal more easily. I used rice vinegar. Working with the eggs one by one, crack an egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water. With a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together.Turn off the heat. Cover. Let sit for 4 minutes, until the egg whites are cooked. Lift eggs out of pan with a slotted spoon.

Place the crab cakes on the plate, bacon will rest on top of the crab cakes, place the eggs gently on top of the bacon, and then drizzle the hollandaise sauce over the entire thing. Sprinkle with a little fresh parsley.

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