Cornbread Creole Crab Cake Benedict
Cornbread Creole Crab Cake Benedict
Directions
- Cook or heat crab cakes until hot.
- Split cornbread in half crosswise.
- Lightly butter grill or skillet, add cornbread, cut side down and toast until golden.
- Place cornbread, toasted side up, on serving plate; top each half with a crab cake.
- Top each crab cake with a warm poached egg.
- Combine hollandaise sauce, creole seasoning and hot sauce, pour evenly over eggs.
- Sprinkle chopped tomato, parsley, salt and pepper over sauce.
Ingredients
- 1 portioned slice of Heritage Ovens® Cornbread, 12"x16" Pre-Cut 30-Slice Sweet Style
- 2 (2 oz.) crab cakes, prepared
- 2 egss, poached
- 1/4 cup hollandaise sauce
- 1/8 tsp. creole seasoning
- 1/4 cup tomato, diced
- 1/2 tsp. parsley, chopped
- dash of hot sauce
- salt and pepper, to taste
