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Share your recipes June 2016

Food Ventures

Fisherman’s Wharf Benedict on Sourdough

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Recipe from Breakfast for Dinner by Carol Hilker

Serves 4

4 slices fresh sourdough bread

3 cups shredded/picked over good-quality crab meat, at room temperature

8 eggs

4 oz. chevre goats’ cheese sliced into quarters

2 ripe avocados, halved, stoned/pitted and sliced



6 egg yolks

Finely grated zest of 1 small lemon

2 tablespoons Dijon mustard

1 & ½ cups unsalted butter, melted

½ teaspoon salt

1/8 teaspoon freshly ground black pepper

1/8 teaspoon paprika


Make the lemon hollandaise in a small saucepan, double boiler, or pot set over low heat,
bring 2 inches of water to a bare simmer. Place a metal bowl over the pot to form a bain-marie. Add the yolks, lemon zest and mustard to the bowl of the bain-marie and whisk constantly until the mixture is thickened and ribbons form when you pull the whisk away from the bowl (should take about 4 -5 minutes). The yolks should double to triple in volume.

Slowly whisk in the melted butter, stirring constantly. Once the butter is fully incorporated, add the salt, pepper and paprika and continue whisking for about 3 minutes, until thick. If the mixture is too thick, add a little hot water as needed. Adjust the seasoning to taste. Remove from the heat and set aside.

Preheat the oven to 450 degrees F., (Gas 8). Cut the sourdough bread in half and arrange on a baking sheet in a single layer. Bake until toasted, about 5 minutes. Put two sourdough halves on each plate and top with crab, dividing evenly.

To poach the eggs, bring 1 inch water to the boil in a medium pan. Lower the heat so that small bubbles form on the bottom of the pan and break to the surface only occasionally. Crack the eggs into the water one at a time, holding the shells close to the water’s surface and letting the eggs slide out gently. Poach the eggs, in two batches to keep them from crowding, 6 minutes for soft-cooked. Lift the eggs out with a slotted spoon, pat dry with a paper towel, and place one egg on each crab-topped sourdough half.

Top each egg with 2-3 tablespoons of the lemon hollandaise (gently reheated if necessary) and top with the goats’ cheese and sliced avocado. Serve immediately.


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