Saturday, July 30, 2011

Crab egg florentine

Crab egg florentine with lime mustard hollandaise.

I woke up this morning wanting Eggs Benedict but the pickings are pretty slim in my cupboard and fridge at the moment so I made some substitutions.

The dish started with a layer of cooked quinoa.

Then I layered on a big handful of fresh spinach.

Next came a generous layer of canned crab meat.

Everything was topped with one perfectly poached egg.

Lastly, the star of the show appeared!

Lime mustard hollandaise sauce.

This was a very comforting and delicious breakfast.

Lime mustard hollandaise sauce

Serves 1


1/4 cup of unsweetened soymilk
1/4 cup of water
1 Tbsp. of Earth Balance spread
1/2 Tbsp. of all purpose flour
2 Tbsp. of nutritional yeast
1/2 tsp. of yellow mustard
The juice from 1/2 of a small lime
a pinch of garlic powder
a pinch of onion powder
a pinch of salt
ground black pepper to taste


Melt the Earth Balance spread in a sauce pan over medium heat. Add in the flour and stir until the roue slightly darkens then add in the water and soymilk.

Add the rest of the ingredients and let the sauce come up to a simmer. Stir frequently. When the sauce starts to thicken turn the heat to low. Serve immediately.



  1. OH wow. I have some left over crab meat from a soup I made yesterday too. I'm making this tonight. For sure! Yum!