Chesapeake Eggs Benedict

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

A classic breakfast favorite is taken to a new level. Crab added to Eggs Benedict makes it a real delight.

Ingredients

8 oz. crab meat (any grade)
1/4 cup of mayonnaise
1/4 tsp. of seafood seasoning
Dash of Worcestershire sauce
6 oz. grated Havarti cheese (or any cheese of choice)
Juice of one lemon
4 pieces toasted English muffins
4 oz. thinly sliced country ham
4 eggs
1 cup hollandaise sauce

Steps

1. Mix mayonnaise, seafood seasoning, Worcestershire sauce, cheese, and lemon juice in a medium mixing bowl. Blend together and gently fold in crab meat.

2. Divide ham into four equal portions and place on top of toasted muffins. Divide crab mixture into four equal portions and place on top of the ham. Place the muffins with the crab mixture on it, in a pre-heated 400-degree oven, on a baking tray for 7-10 minutes.

3. Poach all four eggs and place on top. Serve with hollandaise sauce on the top.

More From FoodService Director

Ideas and Innovation
chicken and waffles

Our elementary menu is currently riding the breakfast-anytime advertising trend by offering Breakfast for Lunch every Tuesday. It ranks as our highest participation, and it was a great way for us to introduce chicken and waffles inspired by an IHOP dish.

Ideas and Innovation
dress code geeks

Team uniforms are a way we encourage fun. I tell the mangers that every person on your team needs to look like a member of your team, but they can decide together what they want to wear. When the students see a cafeteria person that is matching and having fun with their outfits, they relate to those people better. We don’t want them to look stiff and stuffy.

Menu Development
meatloaf slices plate

“This is the best meatloaf I’ve ever had,” a diner at Alcatel-Lucent telecommunications in Naperville, Ill., once told chef Iraj Fernando. The dish was rooted in a tried-and-true source—the “Betty Crocker Cookbook.”

“I just seasoned the breadcrumbs differently, used fresh parsley and beat the eggs to make them frothier,” says Fernando, executive chef and manager for Southern Foodservice Management.

Consumer interest is up for classic and comforting meat dishes like meatballs (16%), beef pot pie (26%) and meatloaf (12%) for dinner now compared to two years ago, shows...

Ideas and Innovation
oxford school district cafeteria

We have spent considerable money making cafeterias cool again. New paint jobs, crazy color patterns, custom graphics and changes in lighting schemes have made some of our cafes popular gathering places. We’ve also experimented with videos, cable TV programs and music. We involved a number of student groups and student input in improving the atmosphere, especially in our high school and middle school cafeterias.

FSD Resources