Seafood Eggs Benny

When you dad grew up on the East coast and his favorite breakfast meal is Eggs Benny you work damn hard to bring the 2 together. And that is exactly what we did. Given the base ingredients for Hollandaise or butter and lemon juice with the eggs … it was quite easy to bring it all to life!

Serving Size: 2

Ingredients

• 4 Medium Baguette Slices

• 4 Eggs, poached

• 1 Cup Crab Meat (or imitation Crab Meat)

• 3/4 Cup Shrimp, peeled and deveined and cut in 1/2 depending on size

• 1/2 Cup Small Scallops

• 1/2 Pack of McCormick’s Hollandaise Sauce, prepared as per packaging

• 1/2 Cup Green Onion, sliced

• 2-3 Tsp. of Capers

• 2-3 Tbsp. Margarine

• 1-2 Tsp. Lemon Juice

• 1-2 Tsp. Salt

• 1-2 Tsp. Pepper

Directions

• Pre-heat oven to 350F degrees. Using a 6-cup muffin tin, spray 4 of them with cooking spray then spoon 1 tbsp. of water into the bottom of all 6. Crack a single egg into 4 of the 6 cups (you still want water in the others so they don’t burn). Bake for 10-12 minutes.

• While the eggs are cooking, prepare the hollandaise and allow to sit on the stove on LO and lightly toast the baguette slices then set aside.

• Heat up and melt the margarine in a pan and add the scallops, shrimp and crab meat. Season with a little salt, pepper & lemon juice.

• Continue cooking over medium heat until all 3 portions of seafood are fully cooked. Add a light lemon juice. Also add a tsp of lemon juice to the hollandaise and a little pepper.

• Once the eggs are done cooking, begin to prepare the eggs benny. Start with the baguette slices - add an egg to the top of each then evenly separate the seafood mixture on top of each egg.

• Drizzle with hollandaise sauce then add capers and green onion and season with a little more pepper. VOILA!