Crab Cakes replace the Canadian Bacon and Newburg Sauce replaces the Hollandaise Sauce
|2&1/2 cups||Newburg Sauce|
Prepare Newburg Sauce.
Split and toast English Muffins. Spread 1 teaspoon of newburg sauce atop each toasted english muffin half.
Prepare Crab Cakes and place one atop each toasted english muffin half. Spread 1 teaspoon of newburg sauce atop each crab cake.
Poach the Eggs to desired degree of doneness, e.g., runny to firm yolks, and place one upside down atop each crab cake.
Spoon newburg sauce over the tops, allowing it to run down the sides without smothering them. Serve with left over newburg sauce on the side.
I use thin crab cakes, about 1/4" to 1/2" thick, and about the 3&1/2" diameter of the english muffins that I buy already prepared at my grocer's deli. If your crab cakes are thicker, you might want to slice them in half. Be aware that the nutritional information may vary greatly depending on the crab cakes you use.
Source: My imitation of a restaurant dish.
Total Time: 1:00
Yield: 8 pieces
Nutrition Facts per Serving:
52g Fat (58.3% calories from fat)
10g Dietary Fiber
Exchanges per Serving:
1 1/2 Lean Meat
1/2 Non-Fat Milk
1/2 Other Carbohydrates.
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