Ocean Essence Benedict
This recipe was developed by the chefs at Smith College during one of our product trainings.
Yields: 16 ounces
Servings: 4 servings
Ingredients
Hollandaise
9 ounces JUST egg liquid
1 tablespoon Dijon mustard
2 tablespoons lemon juice
1 tablespoon salt
1 tablespoon cayenne pepper
1 Atlantic Sea Farms kelp cube
8 ounces vegan butter
Crab cake
8 ounces Hungry Planet ground crab
8 ounces Hungry Planet ground chorizo or Abbot’s Butcher chorizo
2 cups panko bread crumbs
8 ounces JUST egg liquid
3 garlic cloves, minced
1 red bell pepper, diced
1 bunch scallions, finely chopped
Service
4 JUST egg folded patties
4 English muffins
Preparation
- Melt butter in sauce pan.
- Combine Hollandaise ingredients in a blender or food processor.
- Slowly add melted butter until fully emulsified and reserve to the side.
- Combine ingredients for crab cake in a mixing bowl, mix well.
- Using a 4 ounce scoop, portion and form into patties and refrigerate for at least 30 minutes.
- Toast English muffins.
- Heat JUST egg patties in saute pan or oven and hold hot for service.
- Sear crab cakes on both sides and finish in oven for 5 minutes or until heated through.
- For service – slice English muffin in half, top with JUST egg patty, crab cake, drizzle Hollandaise sauce and top with additional scallions for garnish.