Dungeness Crab Benedict with Lemon-Dill Hollandaise and Crispy Potato Medallions

Ingredients (Serves 4)

• 8 oz fresh Dungeness crab meat, picked over for shells

• 4 large eggs (plus 3 yolks for hollandaise)

• 2 English muffins, split and lightly toasted

• 1 tbsp white vinegar (for poaching)

• Fresh dill sprigs, for garnish

Lemon-Dill Hollandaise:

• 3 large egg yolks

• 1 tbsp fresh lemon juice

• 1 tsp lemon zest

• ½ cup unsalted butter, melted and warm

• 1 tbsp fresh dill, finely chopped

• Salt and white pepper, to taste

Instructions:

1. Make the Hollandaise:

   • In a heatproof bowl over a double boiler (barely simmering water), whisk egg yolks with lemon juice until thickened.

   • Slowly drizzle in melted butter while whisking constantly until sauce is thick and silky.

   • Stir in lemon zest, dill, salt, and white pepper. Keep warm over low heat.

2. Poach the Eggs:

   • Bring a medium pot of water to a gentle simmer with vinegar.

   • Crack eggs into small bowls, then gently slide into the water.

   • Poach for 3–4 minutes for soft yolks, then remove with a slotted spoon.

3. Assemble the Benedict:

   • Place toasted muffin halves on plates.

   • Top each half with 2 oz crab meat.

   • Add a poached egg, spoon hollandaise generously over the top, and garnish with fresh dill.

Crispy Golden Potato Medallions

Ingredients (Serves 4–6 as a side)

• 4–5 medium Yukon Gold potatoes

• 2 tbsp duck fat

• 1 tbsp unsalted butter, melted

• 1 tsp kosher salt

• ½ tsp freshly cracked black pepper

• 1 tsp fresh thyme leaves (or rosemary, finely chopped)

• Optional: sprinkle of smoked paprika for warmth

Instructions:

1. Slice: Cut potatoes into ¼–½ inch rounds. Keep them uniform for even cooking.

2. Par-Cook: Set up a steamer rack inside a pot. Steam potato slices 4-5 minutes until just tender. Pat dry — this ensures a creamy interior.

3. Season: Toss slices in duck fat + melted butter, salt, pepper, and herbs.

4. Roast:

   • Arrange in a single layer on a parchment-lined sheet pan.

   • Roast at 425°F (220°C) for 20–25 minutes, flipping once, until both sides are golden.

   • For extra crisp, finish under the broiler for 1–2 minutes.

5. Finish: Sprinkle with flaky sea salt and a little more fresh thyme right before plating.