I have been trying to poach an egg since I watched Julie and Julia in 2010. It was hard and I was unsuccessful. I make a wonderful fried egg so I decided to give up the practice but it always nagged me in the back of my head.
It is no secret that I am utterly obsessed with Chrissy Teigen’s Cravings cookbook! Seriously buy it now! She has a recipe called Crab Cakes Benedict that I have been wanting to try so I decided to try a poached egg again AND finally give into to trying Sriracha. Can you believe that in this day and age I have never tried Sriracha?! I have avoided recipes that use it or I have simply just omitted it.
After much tension and a tsp of baking soda in simmering water I successfully poached an egg. It was fantastic! The girls loved it (although to be fair they love eggs in all shapes and forms) and The Hubs enjoyed it as well!
I went to the store and bought some real crab meat (for $8.25 a pound!), my first bottle of Sriracha, and breadcrumbs. The recipe is simple thanks to my new found skill of poaching eggs.
The end result was a perfectly spiced crab cake topped with a delicouly runny egg.
I did decide to omit the baby arugula and the avocado since The Hubs was already skeptical and nothing scares him more than greens!
The girls loved the eggs and only one liked the crab cakes (she is also the one that requests “crab legs and crab arms” for her special birthday dinner. She’s six).
Now I am off to conquer another Sriracha recipe since I now have a bottle!