Quick Crab Benedict
A quick and easy breakfast or lunch..even good enough to serve for breakfast for company.
Sprinkle each serving with old bay seasoning.
Easy Brown Butter Hollandaise Sauce:
3 egg yolks
1/2 teaspoon yellow mustard
2 Tablespoons lemon juice
1 teaspoon chopped lemon zest
1/2 cup hot brown butter
1 Tablespoon chopped chives
Melt the butter in a small saucepan over medium heat and watch it until the color turns golden brown. Pour it off immediately into a heat proof measuring cup, leaving the sediment behind.
In a blender combine the egg yolks, mustard and lemon zest and juice for only a few seconds. With the blender on medium, slowly pour in the hot butter in a thin stream. The sauce should thicken quick quickly. Pour into a bowl and keep warm in a warm water bath while preparing the eggs.