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

1. Melt butter in sauce pan.
2. Combine Hollandaise ingredients in a blender or food processor.
3. Slowly add melted butter until fully emulsified and reserve to the side.
4. Combine ingredients for crab cake in a mixing bowl, mix well.
5. Using a 4 ounce scoop, portion and form into patties and refrigerate for at least 30 minutes.
6. Toast English muffins.
7. Heat JUST egg patties in saute pan or oven and hold hot for service.
8. Sear crab cakes on both sides and finish in oven for 5 minutes or until heated through.
9. For service – slice English muffin in half, top with JUST egg patty, crab cake, drizzle Hollandaise sauce and top with additional scallions for garnish.