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Recipe: Eggs Oscar, from The Buttered Biscuit


Let the mom in your life rise and shine to a plate of Eggs Oscar, one of the 50 recipes found in The Jersey Shore Cookbookby Jersey Bites founder Deb Smith. And while you’re at it, make some for yourself, too!

Eggs Oscar

From The Buttered Biscuit, Bradley Beach

Eggs Oscar boasts a combination of simple yet elegant flavors—tender asparagus, succulent crabmeat, and rich hollandaise. It’s a Jersey spin on traditional eggs Benedict and a staple on the menu at the Buttered Biscuit. In a pinch, you can make hollandaise from a packaged mix; add fresh lemon juice and a dash of Tabasco to brighten the flavor. Another variation: serve on a biscuit instead of an English muffin.

Yield: 2 servings

Ingredients:

8 asparagus stalks, ends trimmed
½ teaspoon salt
Pinch ground black pepper
1 tablespoon olive oil
1 tablespoon white vinegar
4 eggs
2 English muffins
1 pound lump crabmeat
Hollandaise sauce, either homemade or from a packet (such as Knorr brand)

Directions:

  1. Preheat oven to 350°F. Toss asparagus with salt, pepper, and olive oil. Arrange on a baking sheet and roast for 10 minutes, until fork-tender but not mushy.
  2. Meanwhile, fill a medium saucepan halfway with water. Add vinegar and bring to a rolling boil over high heat. Crack one egg into a small bowl or ramekin and then gently slip it into the pot; repeat with remaining eggs, one at a time. Lower heat, cover, and cook for about 4 to 5 minutes. While eggs cook, toast English muffins. Use a slotted spoon to carefully remove cooked eggs and place them on a paper-towel-lined plate to drain.
  3. Place 4 ounces crabmeat on each muffin half. Top with 2 asparagus stalks, 1 poached egg, and hollandaise. Serve immediately.

Photo courtesy of The Buttered Biscuit

Excerpted from The Jersey Shore Cookbook by Deborah Smith. Reprinted with permission from Quirk Books.

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