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Eggs Benedict with Crab on Ciabatta Bread


Tuesday, September 07, 2004
Serves 4
For the Eggs Benedict:2 Panera Ciabatta loaves, cut in half lengthwise and toasted
Butter to taste
12 ounces of fresh crabmeat
8 poached eggs
1/2 cup Quick Hollandaise Sauce (see recipe below)
2 tablespoons fine chopped chives
4 wedges of lemon (optional)

For the Quick Hollandaise Sauce:
2 egg yolks
2 tablespoons boiling water
1 cup butter (2 sticks) melted and hot
2 tablespoons lemon juice
Salt & pepper to taste
1 teaspoon minced herbs - parsley or thyme or basil (optional)
For the Eggs Benedict:
Butter the toasted Ciabatta to taste.
Spread 1/4 of the crabmeat over each half of the Ciabatta loaf.
Gently place two poached eggs on top of the crabmeat. Drizzle about one tablespoon of hollandaise sauce over each egg.
Sprinkle a teaspoon of chopped chives over the sauce and serve immediately.
A bowl of the remaining sauce and fresh lemon wedges can accompany the meal.

For the Hollandaise Sauce:
Place egg yolks in blender.
Blend at low speed until thoroughly mixed.
While the motor is running, slowly add the boiling water, followed by the hot butter.
The butter should be added very slowly in the thinnest stream possible.
When the butter is completely incorporated, add the lemon juice, salt and herbs, if you're using them.
If the sauce is too thick, add a few drops of boiling water.
The sauce will hold as you poach the eggs and prepare the other ingredients.
Nutrition Facts:
Sue Stees, Panera Bread
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