To celebrate my two year anniversary with hippoCHAN, I decided to cook her breakfast! Since she loves Eggs Benedict, I ventured to cook up a variation called Eggs Maryland, which sports a crab cake instead of an English muffin. However, I should note that I failed dismally with the Hollandaise sauce… oh well! The crab cake has more than enough flavor to compensate for the sauce loss. Here’s the recipe I adapted from AllRecipes:
Crab Cake
Ingredients:
1 Egg
3 tbsp mayo
4 tsp lemon juice
1/8 tsp red pepper flakes
1 tsp oregano
1 tbsp minced green onion
1/2 diced red bell pepper
1/2 diced green bell pepper
8 oz crabmeat
3 slices of bread (or whatever helps the cake hold together)
Method:
1: Mince green onion. Dice red and green bell peppers. Add to medium bowl.
2: Whisk in egg, mayo, red pepper flakes, and oregano
3: Gently stir in crabmeat, being careful not to break up the meat.
4: Chop up the slices of bread. Add into bowl until you can hold a crab cake shape
5: Place patties into non-stick pan over medium heat.
6. Cook until golden brown (5-6 minutes/side)
Note: If you don’t have a non-stick pan, use oil or butter.
Back Bacon & Poached Egg
Ingredients:
Back Bacon
Eggs
Water
Method:
1. Quickly heat up back bacon in the pan
2. Heat up water until you begin to just see bubbles.
3. Crack in egg. Try to keep egg together with spoon.
4. Assemble Eggs Maryland!
