Crab Cake Eggs Benedict with Bacon Hollandaise
I think we know each other well enough by now that I don’t have to try and pretend. If a dish is easy, I’ll tell you. If it’s quick, I’ll tell you. If it’s healthy, I’ll tell you.
This is none of those things. It is, however, worth the effort. It’s a special occasion breakfast to keep in your back pocket, for, you know, if Bradley Cooper stops by for breakfast. It could happen.
It’s actually not that difficult. Although, I do hesitate to say that since my "not that difficult" is someone else’s "Oh my GOD, is she nuts??"
But really, you can do this. I even gave you a food processor version of a hollandaise, which is SUPER easy, you don’t even have to worry about turning your sauce into scrabbled eggs, which is what I did the first time I tried to make it the traditional way.
If you want to make this in stages, you can assemble the crab cakes ahead of time, put them on a plate, wrap tightly in plastic wrap and then cook the following day. You can also make the sauce ahead of time, and then reheat slowly in a double boiler. You can EVEN replace the poached eggs with fried eggs to make it even easier. But really, it’s not that difficult.
And I believe in you.
I think all food people have a small stash of items that we buy at Gourmet Food Stores that we save for special recipes. Spices, the good salt in those fancy containers, crab meat, things like that. This is a recipe I found worthy of breaking into my Gourmet Food Store stash. Rare for a breakfast recipe, but this one made the cut.
Beer Braised Chicken Tacos with Beer Corn Tortillas
For the Tortillas
- 2 cup Masa
- ½ tsp salt
- 1 1/4 cup room temperature beer
- 2 Tbs melted butter (or olive oil)
For the Chicken
- 4 boneless skinless chicken thigh fillets
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 2 tbs olive oil
- 1 cup beer
- 1/4 cup chopped onion
- 1/4 cup chopped cilantro
- 1 avocado, chopped
- Chop Chicken thighs into small, bite sized pieces. In a bowl, place all spices and mix well. Add the chicken pieces and toss to coat.
- Heat olive oil in a dutch oven. Add the pieces and sear quickly. Reduce heat, add beer, cover and cook until cooked through, about 10 to 15 minutes.
- In a large bowl, add the Masa and the salt, stir to combine.
- Add the beer and butter, stir to combine. If the dough is too dry to hold together, add additional beer or water. If it is too wet, add more Masa.
- Form into balls a bit larger than golf balls.
- Prepare a tortillas press by wrapping in plastic wrap or covering with parchment paper (you can place tortilla ball between two sheets of parchment and use a rolling pin). Place one ball in the center.
- Press, rotate and press again until thin.
- Heat a griddle (or cast iron skillet) to a medium high heat (about 350 for electric griddles).
- Cook until slightly brown on the bottom (about 30 seconds to a minute) flip and cook on the other side. Don’t overcook.
- Fill tortillas with chicken, garnish and serve.
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