While on a weekend trip to Las Vegas a couple of months ago, I had crab cake eggs Benedict for breakfast at the Bellagio. Wowsa. It was so delicious, and such a fun idea to use a crab cake instead of a slice of bread! I quickly made this version of the dish when I returned home. The recipe needed some hacking—to remove the grains and gluten from the crab cake and the dairy from the sauce—but the new version turned out better than I could have hoped.
1 teaspoon ground turmeric
1 teaspoon arrowroot starch
½ cup coconut milk, canned and full-fat
1 tablespoon dijon mustard
2 teaspoons lemon juice
sea salt
black pepper
1 large sweet potato
1 tablespoon coconut oil
1 tablespoon apple cider vinegar
4 eggs
sea salt
black pepper
2 tablespoons fresh parsley, minced
Combine all of the sauce ingredients in a small saucepan. Cook and stir over medium-low heat until warm and thickened, about 10 minutes, then season to taste with salt and pepper.
Peel the sweet potato and shred in the food processor using the grating attachment.
Heat the coconut oil in a medium skillet over medium-high heat. Add the shredded sweet potato and cook until golden, about 12 minutes.
Add 4 cups water and the vinegar to a clean large skillet and bring to a boil. Reduce to a simmer. Use a large slotted spoon to create a whirlpool in the simmering water. Remove the spoon and carefully slip one of the eggs into the water. Use the spoon to remove the egg after 3 minutes and transfer it to a plate lined with paper towels. Repeat with the remaining eggs and season them with salt and pepper.
Preheat the broiler.
Arrange the crab cakes on a baking sheet and broil for 4 minutes, or until browned.
Plate the shredded sweet potato. Top with the crab cakes. Top with a poached egg, and spoon sauce over the egg. Sprinkle with the minced parsley and serve.
Calories: 349
Fat: 21g
Carbohydrates: 17g
Sodium: 708mg
Fiber: 4g
Protein: 24g
Sugar: 2g