In a small sauté pan, add wine, vinegar, and shallot. Cook until mixture has reduced and only 1 tablespoon is remaining. Strain and discard shallots. Add liquid to a medium bowl with egg yolks.
Dungeness crab – San Francisco’s star ingredient – is a perfect way to spruce up a traditional brunch and make it into something special. The crab’s sweet meat complements hollandaise’s rich tang and transforms a classic into a delicacy. Serve it with a glass of Viognier and an herb salad to complete the meal.
Yield: 2 servings
In a small sauté pan, add wine, vinegar, and shallot. Cook until mixture has reduced and only 1 tablespoon is remaining. Strain and discard shallots. Add liquid to a medium bowl with egg yolks.
Dungeness crab – San Francisco’s star ingredient – is a perfect way to spruce up a traditional brunch and make it into something special. The crab’s sweet meat complements hollandaise’s rich tang and transforms a classic into a delicacy. Serve it with a glass of Viognier and an herb salad to complete the meal.
Yield: 2 servings
Add 3 inches of water to a medium saucepan. Bring to a simmer and place bowl on top, whisking vigorously for 3 minutes. Slowly drizzle in 1/2 cup butter, continuing to whisk constantly. (Do not let bowl get too hot or eggs will scramble.) Keep in a warm spot until ready to serve.
In a saucepan, add 2 quarts of water and vinegar and bring to a simmer. Slowly add 1 egg at a time to water and cook until poached, about 3 minutes. Remove from water and place on a paper towel.
In a small sauté pan on medium heat, add 1 tablespoon butter and crab. Cook until warm, about 2 minutes.
To serve, place crab on brioche and top with poached egg and hollandaise sauce.
