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Ingredients
The rest
  • 2 Toasted muffins
  • 4 Whole eggs
  • 150 g White crab meat
  • 1 tbsp Flat leaf parsley chopped
  • Juice of half a lemon
  • 4 Slices of candies or smoked salmon
  • Oxail sorrel leaves
Chive hollandaise
  • 3 Egg yolks
  • tsp Dijon mustard
  • Squeeze lemon juice
  • Pinch of cayenne pepper
  • 120 g Butter melted
  • Pinch of salt
  • Handful of finely chopped chives
Crab Benedict with Chive Hollandaise and Candied Salmon Crab Benedict with Chive Hollandaise and Candied Salmon
Crab Benedict with Chive Hollandaise and Candied Salmon
Finished with oxail sorrel and Parlsey

Poached eggs and hollandaise can be tricky but worth it

Prep 45 minutes
Total 45 minutes
  • To make the hollandaise get a pan of simmering water going, then in a heatproof bowl big enough to sit on top of the pan add the egg yolks, mustard, cayenne, vinegar and lemon juice.
  • whisk this over the simmering water before slowly whisking in the melted butter until fully incorporated and the hollandaise forms.
  • finish with a pinch of salt and the chives.
  • for the crab salad mix the crab meat with lemon juice, Parlsey and some seasoning.
  • to poach the eggs get a saucepan with rolling boiling water add a splash of white wine vinegar before creating a whirlpool effect and carefully lowering your eggs in depending on the size they should take 2-3 mins max. Use a slotted spoon to remove carefully and dry off on a paper towel.
  • assemble the benedict with the toasted muffin, topped with the crab, then the eggs, then hollandaise, salmon and the fresh herbs

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

Crab Benedict with Chive Hollandaise and Candied Salmon
Finished with oxail sorrel and Parlsey

Poached eggs and hollandaise can be tricky but worth it

favorite
print
rate
Prep 45 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
The rest
  • 2 Toasted muffins
  • 4 Whole eggs
  • 150 g White crab meat
  • 1 tbsp Flat leaf parsley chopped
  • Juice of half a lemon
  • 4 Slices of candies or smoked salmon
  • Oxail sorrel leaves
Chive hollandaise
  • 3 Egg yolks
  • tsp Dijon mustard
  • Squeeze lemon juice
  • Pinch of cayenne pepper
  • 120 g Butter melted
  • Pinch of salt
  • Handful of finely chopped chives

  • To make the hollandaise get a pan of simmering water going, then in a heatproof bowl big enough to sit on top of the pan add the egg yolks, mustard, cayenne, vinegar and lemon juice.
  • whisk this over the simmering water before slowly whisking in the melted butter until fully incorporated and the hollandaise forms.
  • finish with a pinch of salt and the chives.
  • for the crab salad mix the crab meat with lemon juice, Parlsey and some seasoning.
  • to poach the eggs get a saucepan with rolling boiling water add a splash of white wine vinegar before creating a whirlpool effect and carefully lowering your eggs in depending on the size they should take 2-3 mins max. Use a slotted spoon to remove carefully and dry off on a paper towel.
  • assemble the benedict with the toasted muffin, topped with the crab, then the eggs, then hollandaise, salmon and the fresh herbs

Chef and Restauranteur Thom Bateman was born and raised in Staffordshire. After a couple of years living in North Yorkshire Thom is heading home with his young family to set up a brand new restaurant in Cheddleton.


Thom has classical training, but is largely self-taught. Thom says “through constant passion for cooking I have further broadened my understanding for all things food”. Thom’s new restaurant The Flintlock will be launched later this year and will be the biggest challenge to date, but with the support of his daughter, fiancé Salli and his family there are exciting times ahead. Thom launched his Instagram page “bbox food” in April of 2019.

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