Eggs Benedict Oscar

Extravagant brunch idea: Eggs Benedict Oscar: beef fillet, crab, poached egg and hollandaise sauce.

Eggs Benedict Oscar Recipe

Ingredients (Serves 3)
1 lb. snow crab legs, steamed & cracked - shells removed
3 4 oz. beef fillets
3 eggs (poached)
Crostini bread (cut on the biase)
8-10 T. hollandaise sauce
Fresh cracked pepper and salt
1 lb. asparagus - trimmed and steamed

Directions
Step 1: Steam and crack snow crab legs, reserving all meat.

Step 2: Well oil fillets and sear over medium/high heat to desired doneness (medium rare) - 2-3 minutes per side, and allow to rest.

Step 3: Meanwhile, prepare hollandaise sauce. You may wish to use prepared hollandaise sauce (like that found in the grocery) or make your own. Recipe below.

Step 4: Poach eggs to desired consistency.

Step 5: Upon assembly, cut your Crostini bread on the biase or choose to use toasted English muffins. Layer bread, fillet, crab, poached egg, more crab and drizzle with hollandaise sauce.

Hollandaise Sauce Recipe:

3 egg yolks
1 tablespoon lemon juice , or more as desired for flavor
1 teaspoon Dijon mustard
1/4 teaspoon salt
Pinch of cayenne pepper
1/2 cup unsalted butter or ghee, or more for a thinner consistency, melted and hot

Hollandaise Sauce Instructions:

Step 1: Melt the butter in a microwave (make sure it's covered as it will splatter) for about 1 minute, until it's hot. Alternatively, you could heat it on the stove.

Step 2: Add the egg yolks, lemon juice, Dijon, salt and cayenne pepper into a high-powered blender and blend for 5 seconds until combined.

Step 3: With the blender running on medium high, slowly stream in the hot butter into the mixture until it's emulsified.

Steps 4: Pour the hollandaise sauce into a small bowl and serve while warm.