Bring on the eggs and butter!
It is crab season in Humboldt Bay. A friend recently brought over several fresh ones.
I couldn't think of anything more attractive to my palate than crab and advocado Benedict.
It was delicious.
A couple of notes:
I started with this recipe:
http://mobile.foodnetwork.com/details.do?id=7873&pr=1&text=Hollandaise&search=all
It turns out that making Hollandaise from scratch is pretty simple. Don't be afraid of the double broiler or breaking the sauce. I broke this one twice before getting it right.
If the sauce curdles there is a easy trick. Merely pour the curdled mixture out of the double broiler. Next, add one additional egg yolk into the empty bowl. Whisk the yolk slowly then add the curdled mixture slowly back in.
This smooth sauce appears to be pure decadence but some current research indicates that eggs are an amazing source of protein and Omega 3 fatty acids Butter is much better for our bodies than any margerine or other engineered oil. These whole foods shoul be key parts of our diets. Do not feel guilty about this one. Share it with friends.
And bless the French for this wonderful brunch treat.
