The Healthy My Ass Cookbook

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Other Breakfast Recipes:

Biscuits and Gravy

Breakfast Casserole

Crumb Cake

Ham and Cheese Soufflé

Seafood Newburg Quiche

Crab Cakes Benedict

Crab Cakes replace the Canadian Bacon and Newburg Sauce replaces the Hollandaise Sauce

Ingredients:

2&1/2 cups Newburg Sauce
4 English Muffins
8 Crab Cakes
8 Eggs

Directions:

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.

Notes:

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.

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Other Information:

Source: My imitation of a restaurant dish.

Total Time: 1:00

Yield: 8 pieces
Servings: 4

Nutrition Facts per Serving:
843 Calories
52g Fat (58.3% calories from fat)
23g Protein
61g Carbohydrate
10g Dietary Fiber
638mg Cholesterol
1676mg Sodium.

Exchanges per Serving:
2 Grain(Starch)
1 1/2 Lean Meat
1/2 Non-Fat Milk
6 Fat
1/2 Other Carbohydrates.

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