How to be the Toast of Your Next Virtual Brunch
Pairing 2018 DuPratt Chardonnay and Crab Eggs Benedict
While we continue to shelter in place at home we have been thinking of ways to keep each day blending in with the next. Meals with friends and loved ones used to help each day feel special. Our mission, now, is to recreate those moments from home.
Brunch is one of those moments we cherish. What was once a seemingly normal occasion with friends and family has turned into a more private affair at home. However with technology today it's never been easier to have brunch with friends and family from across the world while never having to leave home. With everyone residing in their own box on your screen, it's all about the visuals to remind them that no matter what's going on in the world, your food and wine pairing skills are always on display.
We've come up with a great idea for you, especially those club members who wisely chose to acquire some of our 2018 DuPratt Chardonnay in March's club shipment. We think a bottle of the 2018 DuPratt Chardonnay would pair wonderfully with a Crab Benedict. The intense minerality complements the fresh crab and the nice, pure acidity will cut through the richness of the hollandaise and cleanse your pallet for the next enjoyable bite of this delicious dish! Wine Educator Travis made this dish just for us! You can find a good recipe for this almost anywhere on the internet. But there's only one place you can go to purchase this exquisite wine, right here! Cheers!
English Muffins. you need 2 for 2 servings. Lightly buttered and placed into a cast iron skillet for toasting. Toasting in a the oven under the broiler works too.
- 3 large egg yolks
- 1 cup unsalted butter, melted
- 1 tablespoon fresh lemon juice
- Salt and pepper, to taste
In a medium size saucepan boil some water. Use a heat-proof glass bowl place on top of the saucepan to create a double boiler and add in your eggs, whisk to combine. Remove from heat and while you are continuously whisking gradually add in the butter and return to heat for a minute or two. Remove again, then whisk in your seasoning and lemon juice. Pour into a ramekin and set aside.
Poach your Eggs
- 4 Large Eggs
In the saucepan with boiling water add some salt and a teaspoon of white vinegar. In two small bowls crack your eggs, do not break the yolk. Make a whirlpool or vortex in your water and drop your eggs in. Cover and cook 90 seconds to 2 minutes. Remove with a slotted spoon to a plate covered with a paper towel. Lightly salt.
Crab Meat Mixture
- Fresh crab meat is the best, but you can use a 6oz can of crab meat.
- Pinch of salt and pepper
- Drizzle of olive oil
- Zest and juice of a lemon
- 1/8 teaspoon of fresh chives
Combine all ingredients in a bowl and lightly fold together.
On your plate place your toasted muffin, top the muffin first with the crab mixture, then the poached egg, drizzle on the hollandaise sauce and finally lightly dust on some paprika. Serves 2 per person. Enjoy!