Bagels Beyond Cream Cheese

Did you know that today is Noodle Ring Day? I’ve never had a Noodle Ring. Maybe someday, but not today. I need to get over some “ucky” preconceived notions first. And convince my guys to try a Noodle Ring with me.

Today is also Have A Bagel Day. I like days like that – it’s not make a bagel, but rather have a bagel. That means we could honor the day with a trip to our neighborhood deli for Lox and Bagels or simply toast a bagel, then smother it with cream cheese. Now I will admit, that is one of my favorite lazy morning treats.

Today I wanted to do more than just toast a bagel and call it a day. It’s Friday – so seafood is in order. And it’s the Advent Season, so everything should be a little more special. What could be better than Eggs Benedict? Poached Eggs, Hollandaise Sauce, and a Crab Cake rather than the traditional slice of ham. Add some asparagus spears for a bright holiday color and we are talking sophisticated on a whole new level of yum.

Asparagus Crab Benedict on Toasted Bagels
Crab Cakes

2 (6 oz) cans Crabmeat
1 slice Bread, torn into small pieces
2 Green Onions, divided
1/4 cup Mayonnaise
1 large Egg
3/4 teaspoon Ground Mustard
Kosher Salt to taste
Cayenne Pepper to taste
1/4 cup Plain Breadcrumbs
Olive Oil as needed

Drain crabmeat, pick out any cartilage. Place in a mixing bowl. Flake the meat and set aside.

Tear or cut the soft bread into small pieces to create soft breadcrumbs. Set aside. Finely mince 1 green onion, set aside. Slice remaining green onion as a garnish, set aside until ready to assemble.

Add mayonnaise and egg to the crabmeat, mixt together with wire whisk. Stir in soft breadcrumbs, the minced green onions, mustard, salt and pepper. Shape mixture into 4 patties, about 3 inches in diameter (mixture will be moist). Coat each patty with plain bread crumbs.

In 12-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 10 minutes, gently turning once, until golden brown and hot in center. Reduce heat if crab cakes become brown too quickly.

Keep warm until ready to assemble.

12 Asparagus Tips
Kosher Salt

Remove woody ends from the asparagus tips. Place in a steamer and cook for about 5 minutes, just until tender-crisp.

Lay asparagus out on paper towels, pat dry.

Trim tips to fit nicely on the bagels. Sprinkle with salt.

Keep warm until ready to use.

Hollandaise Sauce
4 Egg Yolks
2 tablespoons Lemon Juice
Kosher Salt to taste
Cayenne Pepper to taste
White Pepper to taste
3/4 cup Butter

Note: Fill a wide-mouth thermos with water. Empty the water into a glass measuring cup. Place in the microwave and heat water for about 90 seconds. Pour hot water back into the thermos, screw lid in place. Set aside. The water will heat the thermos perfectly. The warm thermos will keep the sauce at the right temperature without becoming too thick until ready to serve.

Separate eggs, place yolks in a blender. Add Lemon Juice, salt, cayenne pepper and white pepper. Blend for about 5 seconds, just to quickly whip up the yolks.

Cut butter into pieces. Place in a glass measuring cup. Heat in the microwave for 20 seconds. Stir, continue to melt in 15 second intervals, stirring until melted completely and hot.

With the blender running, slowly add a steady stream of hot butter to the egg yolk mixture. It will thicken as the butter is added.

Dump out the water from the thermos. Pour sauce into the warm thermos, screw lid into place and set aside until ready to use.

Poached Eggs
4 Eggs
Cooking Spray as needed

Spray the top of a poaching pan with cooking spray and fill the lower pan with water. Bring to a boil, lower heat to medium. Crack eggs, one at a time, into a small ramekin and slide egg into the poaching cup. Cover and let eggs cook until the whites are set while the yolks are still soft and runny.

While the eggs are poaching, toast the bagels.

Bagel Base
2 Bagels, split
2 tablespoons Butter

Split bagels, toast until warm and lightly browned. Spread a thin layer of butter on the cut half of each bagel. Place the toasted bagels on individual plates.

Place crabcakes on top of the bagels. Place three asparagus tips on top of each crabcake. Place a poached egg on top of the asparagus.

Drizzle with Hollandaise Sauce. Garnish with remaining green onions and enjoy.

Happy Bagel Day Everyone!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

4 thoughts on “Bagels Beyond Cream Cheese”

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