Here’s a quick, elegant, spin on an old classic…with a couple of shortcuts…proving that Benedict isn’t just a breakfast guest…
We found a recipe for this dish (complete with picking crab and such) a while back. But…seems neither of us found the time to do the scratch version. So, alas, the recipe went unused. One night, in a rush as usual, a brilliant thought came to mind. As one belle was searching the local Fresh Market for somethin’ quick, she saw the prepared crab cakes in the seafood case. Dinner in a snap!
On a bed of arugula, place one fairly thick tomato slice.
Sauté crab cakes until done. Keep warm while you poach one egg per plate.
Pop egg on top, drizzle with sauce…done!!