This was inspired by a friends modification from the Bohemian Cafe, in Chesapeake City, MD. We added Jammin’ Salmon to top it off. Decadent. The best brunch ever. Serves 4Eggsbennymd

Hollandaise Sauce

1 stick butter melted

2 egg yolks

1 tablespoon lemon juice

pinch of cayenne pepper

Eggs Benedict

Two Poached eggs for every person (8)

2 toasted and buttered English muffin halves for each person

Smoked salmon – one package – use a small piece for each English muffin

1 cup of cooked Dungeness  or Snow crab


In small mixing bowl, beat egg yolks on medium speed until they are lemon yellow, reduce speed to low and slowly drizzle in melted butter. When half the butter has been drizzled in, squeeze lemon juice and cayenne pepper into remaining butter and drizzle into egg mixture. Set aside.


Take each toasted and buttered English muffin and place a piece of smoked salmon on it. Add a poached egg on top of the salmon. Then divided the cooked crab into 8 equal portions and place the crab meat on top of the poached eggs. Drizzle with hollandaise sauce and shake on Jammin’ Salmon.

 Roasted or Steamed Asparagus 


One bunch of fresh asparagus – rinse and trim an inch of the bottoms


Gallopin’ Gourmet Shake, Rowdy Kitty Rub or Black Dog Belly Rub

Preheat oven to 450. Toss the asparagus with EVOO, and spread on a cookie sheet or roasting pan. Shake on Gallopin’ Gourmet Shake, Rowdy Kitty Rub or Black Dog Belly Rub


Prep asparagus the same way but steam in a pan that has 2″ to 3″ of water. When water reaches a boil, place asparagus in the water and steam for about 3 minutes. Do not over cook.


Serve with Roasted Asparagus and fresh fruit. Bloody Mary’s are also a great compliment and if you have Feisty Fish Rub you can rim the glass with Feisty Fish.