Crabby Uncle Louie

January 26, 2010 at 4:31 pm | Posted in Breakfast, eggs | 25 Comments
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I have a terrible obsession with the Benedict family, but if you’re a regular reader you already know that.  

Before I introduce you to Uncle Louie, I need to come clean about something.  I fake it when it comes to Hollandaise Sauce. I’m not afraid of using butter, but a stick and a half in the morning just doesn’t sound good. So here’s what I do: 

My (fake) Hollandaise Sauce 

  • 2 egg yolks, beaten
  • 1/2 lemon, squeezed
  • 1/8 cup 2% milk
  • 2 T. butter
  • dash of cayenne pepper

Heat a non-stick sauce pan over medium heat. Add two slightly beaten egg yolks and heat until almost hot. Watch carefully as you don’t want them to scramble. Add the milk and stir.  Melt in the butter and  squeeze in the lemon juice and keep warm until ready to use. In my humble opinion this turns out to be a creamy lemony lighter version and one I prefer for my Benedict breakfasts. 

OK, so back to the Benedict family. Remember the Spanish-speaking neighbor Chipolte Eggs Benedict? And his rich Aunt Mushroom Cream Sauce Benedict? Well I dreamed up Louie through a photo I saw of a steak topped with crab, asparagus and sauce. So without further ado, please welcome Crabby Uncle Louie into the family. 


Louie Benedict 


On toasted English muffins crisscross tender ends of steamed asparagus and top with some steamed and crumbled crab meat (I just steamed one leg for the two of us). 

Disclaimer: I don't eat my eggs this raw, these are only about half done and on their way to perfectly poached

Top with your perfectly pod-poached eggs 


Drizzle with Hollandaise Sauce, serve with some fresh fruit. Wearing your old slip-on style Uncle Louie slippers, fetch the newspaper, grab a cup of coffee  and you’ve got a beautiful Sunday morning breakfast.



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  1. too good looking… and I want those egg poachers

    • Sur La Table Thanks for stopping by Dave

  2. Wow – now that’s a breakfast and I think we may have some asparagus in the frig.

  3. This looks amazing! I love your first sentence and your relationship with the Benedict family; possibly we have bumped into each other at a few dinners.

    Fake or not, your sauce is to die for; easy and delicious looking. I am definitely going to use it with this recipe and just over fresh streamed asparagus. Many thanks and I’ll give your regards to the Benedicts.

    • Thanks George! 🙂 When making that sauce, just keep adding milk to get the consistency you want. I estimated the 1/8 cup, could have been somewhere inbetween 1/8 and 1/4

  4. All I can say is Welcome to the family, Uncle Louie!

  5. THis crabby uncle louie looks incredible! I want a big big bite!

    • Thanks Christine and thanks for stopping by

  6. I eat my eggs nearly raw (really) but still, I can recognize a half poached egg, no need for the disclaimer. I also recognize those poach pods. I have some. They were sent to me as a sample and I really do like them so I should feature them in a post… GREG

    • Love those pods Greg and thanks so much for stopping by

  7. I’ve been poaching eggs a good bit lately, just for practice. I’m going to get some of those nifty flying nun things that you have but I wanted to work on the “free float” technique first.

    My only issue is Louie’s name. He should have been “Oscar”! (Like the steak classic Filet Oscar).

    Either way, I’m loving Eggs Benedict too! It’s our Saturday morning treat.

    • Oh man Chris, I’ve only tried that once and had pretty good luck, but seem to always take the easy way out with the pods. I really want to learn that method also. I’m sure it’s easy once you get the knack. I didn’t have a cranky Uncle Oscar, so used the crab/egg idea for Louie. And, I have an Oscar/steak/poached egg idea up my sleeve. As always, thanks for stopping by. And LOL about the flying nun reference. I’ll never look at those things again in the same way.

  8. I love the sound of this sauce and the Benedict family. All to die for my friend.

    • Thanks Cathy! You’re the best.

  9. hey are those eggs half cooked…LOL I have been curious about those little poaching cups – they seem cool but I think I will still poach the old fashioned way…and crab uncle louie is my new best friend!

    • Doggy, If I knew how to poach the old fashioned way, I would. Seems those pods are my training wheels. Hugs doggie

  10. Are you kidding me? I just ate dinner, read your blog, and now I’m starving.

    Quit putting stuff like that crab thingy on your blog, complete with food-porn photos…unless you’re going to make it for me!

    (I’ll do dishes)


    • I’m just a bad influence. My job is done! Thanks Dan

  11. FABULOUS! I love the sensible Hollandaise recipe and the fact that it’s drizzled over pod perfect eggs, that are stacked on crab leg that is resting on asparagus?! And all of that yummy is sitting on that beautiful (antique?) hobnail plate. That’s 5 layers of wonderful, my friend! 😉 Beautiful photos, too. BTW, I got some of those pods after you posted about them last year – perfect for eggs Benedict.

    • I knew you’d notice that plate! I think your comment is better than my post! Thanks for stopping by Vickie. 🙂

  12. Thanks for the quickie Hollandaise recipe! I love the sound of it 😀 I’ve heard that those egg poachers are good but I discovered another way of poaching eggs which seems to work quite well too (will post it soon).

  13. I certainly wouldn’t be very crabby about eating this crabby louie! Looks amazing, Lea Ann!!

    • Hey thanks! Always love new visitors. Thanks for stopping by.

  14. We made this for breakfast and it was absolutely delicious! I love the lemony tang in the sauce. It is perfect with crab. Thanks for sharing the recipe!

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