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Categories:
sauce heavy whipping cream lemon juice grain mustard eggs white wine vinegar eggs potatoes fennel bulb red bell pepper greed bell pepper onion lump crabmeat thyme tarragon shallots garlic baby spinach butter
Viewed: 29 - Published at: 4 years agoIngredients
- Sauce
- 2 cups heavy whipping cream
- 3Tblsp fresh lemon juice
- 2Tblsp whole grain mustard
- Eggs
- 1tsp distilled white wine vinegar
- 8 lg eggs
- Hash
- 1lb red-skinned potatoes, halved (about 3)
- 2 tsp (plus 3Tblsp) EVOO divided
- 1/2 cup chopped fennel bulb
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped greed bell pepper
- 1/4 cup chopped onion
- 1/2lb lump crabmeat
- 1 1/2 tsp chopped fresh thyme
- 1 1/2 tsp chopped fresh tarragon
- 1/3 cup minced shallots
- 1 garlic clove, minced
- 2x 5oz bags fresh baby spinach
- 1/4 stick of butter (2tblsp)
Method
- Sauce
- Boil cream in heavy medium saucepan over medium-high heat until reduced to 1 cup, watching closely and adjusting heat to prevent cream from boiling over, about 12 min. Whisk in lemon juice and mustard. Season with salt and pepper to taste. Cover and chill
- Eggs
- Bring large nonstick skillet of water to simmer over medium heat. Add vinegar. Crack 1 egg into a small custard cup and carefully transfer to water, submerging cup to allow egg to slip into water. Repeat with 3 more eggs. Poach eggs until whites are set and yolks are still runny, about 3 min. Using slotted spoon, transfer eggs to a bowl of ice water. Repeat with remaining 4 eggs. Cover and chill.
- Hash
- Place potatoes in medium saucepan. Add enough cold water to cover by 1 inch. Bring to boil; reduce heat to medium and simmer until potatoes are tender, about 12 min. Drain. When cool enough to touch, peel potatoes. Press potatoes through a ricer, or mash finely with a potato masher.
- Heat 2 tsp EVOO in heavy medium skillet over medium-high heat. Add fennel, peppers (both) and onion. Saute until soft, about 5 min. Add to potatoes. Add crab, thyme, and tarragon; toss to distribute evenly, breaking up large crab pieces. Form crab mixture into eight 1in high cakes. Place on rimmed baking sheet. (can be made 8hrs ahead) Cover and chill.
- Heat 1 tblsp EVOO in large pot over medium-high heat. Add shallots and garlic and stir until soft, about 1 min. Add spinach. Cook until wilted, stirring often, about 3 min. Keep warm.
- Melt butter with remaining 2 tblsp EVOO in another large heavy skillet. Pry crab hash cakes until browned and crisp, 3-4 min per side. Transfer 2 cakes to each of the 4 plates. Top with spinach mixture. Warm eggs in lightly simmering skillet of water for about 1 min. Using slotted spoon, transfer WELL DRAINED eggs atop spinach mixture.
- Rewarm sauce, spoon over eggs and serve.
